LÓPEZ, E. P. (2014). Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Citazione stile Chigago Style (17a edizione)LÓPEZ, Estela Patricia. Influence of the Addition of Lupine Protein Isolate on the Protein and Technological Characteristics of Dough and Fresh Bread with Added Brea Gum. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014.
Citatione MLA (9a ed.)LÓPEZ, Estela Patricia. Influence of the Addition of Lupine Protein Isolate on the Protein and Technological Characteristics of Dough and Fresh Bread with Added Brea Gum. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.