रिकॉर्ड उद्धरण

एपीए उद्धरण

Monter Miranda, J. G., Zamudio Flores, P. B., Espino Díaz, M., Tirado Gallegos, J. M., Rendón Villalobos, J. R., Hernández Centeno, F., . . . Ortega Ortega, A. (2023). Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3. Universidad de Sonora.

शिकागो स्टाइल उद्धरण

Monter Miranda, José Gabriel, et al. Effect of the Addition of Oat Resistant Starch Type 3 On the Viscoelastic Properties of the Dough and Its Influence On the Quality of Cookies: Oat Resistant Starch Type 3. Universidad de Sonora, 2023.

एमएलए उद्धरण

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