Cita APA (7a ed.)
Houngbédji, M., Madodé, Y., Mestres, C., Akissoé, N., Manful, J., Matignon, B., . . . Hounhouigan, D. J. (2018). The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough. Elsevier.
Cita Chicago Style (17a ed.)
Houngbédji, M., Y.E Madodé, C. Mestres, N. Akissoé, J. Manful, B. Matignon, J. Grabulos, y Djidjoho J. Hounhouigan. The Quality of Steam-cooked Rice Bread Is Directly Linked with the Level of Starch Gelatinization and the Fluidity of Fermented Dough. Elsevier, 2018.
Cita MLA (9a ed.)
Houngbédji, M., et al. The Quality of Steam-cooked Rice Bread Is Directly Linked with the Level of Starch Gelatinization and the Fluidity of Fermented Dough. Elsevier, 2018.
Precaución: Estas citas no son 100% exactas.