Cita APA

Obregón, A., Contreras, E., Muñoz, A. M., Ayquipa, R., & Fernández, W. (2013). Physicochemical and sensory evaluation of reinforce bread with partial replacement of wheat flour (Triticum aestivum) by corn (Zea mays) and potato (Solanum tuberosum) flours.

Citación estilo Chicago

Obregón, Antonio, Eliana Contreras, Ana María Muñoz, Rita Ayquipa, y Wendy Fernández. Physicochemical and Sensory Evaluation of Reinforce Bread With Partial Replacement of Wheat Flour (Triticum Aestivum) By Corn (Zea Mays) and Potato (Solanum Tuberosum) Flours. 2013.

Cita MLA

Obregón, Antonio, et al. Physicochemical and Sensory Evaluation of Reinforce Bread With Partial Replacement of Wheat Flour (Triticum Aestivum) By Corn (Zea Mays) and Potato (Solanum Tuberosum) Flours. 2013.