Cita APA (7a ed.)
Brandstedt, T. (2013). Incorporation of oat β-glucan in pasta and the effect on product quality. SLU/Dept. of Food Science.
Cita Chicago Style (17a ed.)
Brandstedt, Tove. Incorporation of Oat β-glucan in Pasta and the Effect on Product Quality. SLU/Dept. of Food Science, 2013.
Cita MLA (9a ed.)
Brandstedt, Tove. Incorporation of Oat β-glucan in Pasta and the Effect on Product Quality. SLU/Dept. of Food Science, 2013.
Precaución: Estas citas no son 100% exactas.