Cita APA (7a ed.)
Bhat, R. (2016). Effect of extrusion cooking on β-glucan and fructan in wheat and rye bran.
Cita Chicago Style (17a ed.)
Bhat, Ramanath. Effect of Extrusion Cooking on β-glucan and Fructan in Wheat and Rye Bran. 2016.
Cita MLA (9a ed.)
Bhat, Ramanath. Effect of Extrusion Cooking on β-glucan and Fructan in Wheat and Rye Bran. 2016.
Precaución: Estas citas no son 100% exactas.