Cita APA

Vidaurre-Ruiz, J., Matheus-Diaz, S., Salas-Valerio, F., Barraza-Jauregui, G., Schoenlechner, R., & Repo-Carrasco-Valencia, R. (2019). Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread.

Citación estilo Chicago

Vidaurre-Ruiz, J., S. Matheus-Diaz, F. Salas-Valerio, G. Barraza-Jauregui, R. Schoenlechner, y R. Repo-Carrasco-Valencia. Influence of Tara Gum and Xanthan Gum On Rheological and Textural Properties of Starch-based Gluten-free Dough and Bread. 2019.

Cita MLA

Vidaurre-Ruiz, J., et al. Influence of Tara Gum and Xanthan Gum On Rheological and Textural Properties of Starch-based Gluten-free Dough and Bread. 2019.