Cita APA (7a ed.)

Kobylañski, J., Pérez, O., & Pilosof, A. Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose.

Cita Chicago Style (17a ed.)

Kobylañski, J.R, O.E Pérez, y A.M.R Pilosof. Thermal Transitions of Gluten-free Doughs as Affected by Water, Egg White and Hydroxypropylmethylcellulose.

Cita MLA (8a ed.)

Kobylañski, J.R, et al. Thermal Transitions of Gluten-free Doughs as Affected by Water, Egg White and Hydroxypropylmethylcellulose.