APA

Martinez C. S., Ribotta P. D., Añón M. C. & León A. E. (20140515). Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Chicago

Martinez Cristina S, Ribotta Pablo D, Añón María Cristina and León Alberto E. 20140515. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Harvard

Martinez C. S., Ribotta P. D., Añón M. C. and León A. E. (20140515). Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

MLA

Martinez Cristina S, Ribotta Pablo D, Añón María Cristina and León Alberto E. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 20140515.