Cita APA (7a ed.)
Astiz, V., Guardianelli, L. M., Salinas, M. V., Brites, C., & Puppo, M. C. (2023). High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. MDPI.
Cita Chicago Style (17a ed.)
Astiz, Valentina, Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites, y María Cecilia Puppo. High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. MDPI, 2023.
Cita MLA (9a ed.)
Astiz, Valentina, et al. High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. MDPI, 2023.
Precaución: Estas citas no son 100% exactas.