APA

García-Segovia P., Pagán-Moreno M. J., Lara I. F. & Martínez-Monzó J. (20180112). Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Chicago

García-Segovia Purificación, Pagán-Moreno María J, Lara Irene F and Martínez-Monzó Javier. 20180112. Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Harvard

García-Segovia P., Pagán-Moreno M. J., Lara I. F. and Martínez-Monzó J. (20180112). Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

MLA

García-Segovia Purificación, Pagán-Moreno María J, Lara Irene F and Martínez-Monzó Javier. Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 20180112.