Cita APA (7a ed.)
Irondi, E., Imam, Y., Ajani, E., & Alamu, E. (2023). Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits. Elsevier.
Cita Chicago Style (17a ed.)
Irondi, E.A, Y.T Imam, E.O Ajani, y E.O Alamu. Natural and Modified Food Hydrocolloids as Gluten Replacement in Baked Foods: Functional Benefits. Elsevier, 2023.
Cita MLA (9a ed.)
Irondi, E.A, et al. Natural and Modified Food Hydrocolloids as Gluten Replacement in Baked Foods: Functional Benefits. Elsevier, 2023.
Precaución: Estas citas no son 100% exactas.