Cita APA (7a ed.)

Dufour, D., Rolland-Sabaté, A., Cordoba, H. A. M., Melendez, J. L. L., Moreno Alzate, J. L., Pizzaro, M., . . . Ceballos, G. (2022). Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development. Royal Society of Chemistry.

Cita Chicago Style (17a ed.)

Dufour, Dominique, et al. Native and Fermented Waxy Cassava Starch as a Novel Gluten-free and Clean Label Ingredient for Baking and Expanded Product Development. Royal Society of Chemistry, 2022.

Cita MLA (8a ed.)

Dufour, Dominique, et al. Native and Fermented Waxy Cassava Starch as a Novel Gluten-free and Clean Label Ingredient for Baking and Expanded Product Development. Royal Society of Chemistry, 2022.

Cita IICA/CATIE

Dufour, D., Rolland-Sabaté, A., Cordoba, H. A. M., Melendez, J. L. L., Moreno Alzate, J. L., Pizzaro, M., . . . Ceballos, G. 2022. Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development. Royal Society of Chemistry.