Cita APA (7a ed.)

Larrosa, V. J., Lorenzo, G., Zaritzky, N. E., & Califano, A. N. (2012). Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations.

Cita Chicago Style (17a ed.)

Larrosa, Virginia Judit, Gabriel Lorenzo, Noemí Elisabet Zaritzky, y Alicia Noemí Califano. Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations. 2012.

Cita MLA (8a ed.)

Larrosa, Virginia Judit, et al. Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations. 2012.