Citazione APA

Calvo Carrillo, M. d. l. C., López Méndez, O. X., Carranco Jáuregui, M. E., & Marines, J. (2020). Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours. Universidad de Sonora.

Stile di citazione Chicago

Calvo Carrillo, María de la Concepción, Oliverio Xicoténcatl López Méndez, María Elena Carranco Jáuregui, e Jared Marines. Physicochemical and Sensory Evaluation of a Baguette Bread Using Wheat (Triticum Spp) and Pea (Pisum Sativum L.) Flours. Universidad de Sonora, 2020.

Citazione MLA

Calvo Carrillo, María de la Concepción, Oliverio Xicoténcatl López Méndez, María Elena Carranco Jáuregui, e Jared Marines. Physicochemical and Sensory Evaluation of a Baguette Bread Using Wheat (Triticum Spp) and Pea (Pisum Sativum L.) Flours. Universidad de Sonora, 2020.

Attenzione: Queste citazioni potrebbero non essere precise al 100%.