APA (7th ed.) Citation

COMETTANT-RABANAL, R., CARVALHO, C. W. P. d., ASCHERI, J. L. R., HIDALGO CHÁVEZ, D. W., GERMANI, R., & Raúl Comettant-Rabanal, U. C. W. P. D. C. (2020). Extruded whole grain flours as ingredient for gluten-free bread: Rheological evaluation.

Chicago Style (17th ed.) Citation

COMETTANT-RABANAL, R., C. W. P. de CARVALHO, J. L. R. ASCHERI, D. W. HIDALGO CHÁVEZ, R. GERMANI, and UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO Raúl Comettant-Rabanal. Extruded Whole Grain Flours as Ingredient for Gluten-free Bread: Rheological Evaluation. 2020.

MLA (8th ed.) Citation

COMETTANT-RABANAL, R., et al. Extruded Whole Grain Flours as Ingredient for Gluten-free Bread: Rheological Evaluation. 2020.

IICA/CATIE Citation

COMETTANT-RABANAL, R., CARVALHO, C. W. P. d., ASCHERI, J. L. R., HIDALGO CHÁVEZ, D. W., GERMANI, R., ; Raúl Comettant-Rabanal, U. C. W. P. D. C. 2020. Extruded whole grain flours as ingredient for gluten-free bread: Rheological evaluation.