APA Zitierstil

Gutierrez-Castillo, C., Alcázar-Alay, S., Vidaurre-Ruiz, J., Correa, M. J., Cabezas, D. M., Repo-Carrasco-Valencia, R., & Encina-Zelada, C. R. (2023). Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 29(6), 619. https://doi.org/10.1177/10820132221106332

Chicago Zitierstil

Gutierrez-Castillo, Carla, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz, María Jimena Correa, Dario M. Cabezas, Ritva Repo-Carrasco-Valencia, und Christian R. Encina-Zelada. "Effect of Partial Substitution of Wheat Flour by Quinoa (Chenopodium Quinoa Willd.) and Tarwi (Lupinus Mutabilis Sweet) Flours on Dough and Bread Quality." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 29, no. 6 (2023): 619. https://dx.doi.org/10.1177/10820132221106332.

MLA Zitierstil

Gutierrez-Castillo, Carla, et al. "Effect of Partial Substitution of Wheat Flour by Quinoa (Chenopodium Quinoa Willd.) and Tarwi (Lupinus Mutabilis Sweet) Flours on Dough and Bread Quality." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 29, no. 6, 2023, p. 619.