Cita APA (7a ed.)

Osuna, M. B., Judis, M. A., Romero, A., Avallone, C. M., & Bértola, N. C. (2014). Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours.

Cita Chicago Style (17a ed.)

Osuna, M. B., M. A. Judis, A.M Romero, Carmen M. Avallone, y Nora Cristina Bértola. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours. 2014.

Cita MLA (8a ed.)

Osuna, M. B., et al. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours. 2014.