Cita APA (7a ed.)
Diallo, F., Coulibaly, S., & Coulibaly, A. (2017). Malting improves complementary porridges energy density. Institut d'Economie Rurale.
Cita Chicago Style (17a ed.)
Diallo, F.C, S.S Coulibaly, y A. Coulibaly. Malting Improves Complementary Porridges Energy Density. Institut d'Economie Rurale, 2017.
Cita MLA (9a ed.)
Diallo, F.C, et al. Malting Improves Complementary Porridges Energy Density. Institut d'Economie Rurale, 2017.
Precaución: Estas citas no son 100% exactas.