APA (7th ed.) Citation

Espinosa, J. P., Rosa-Angulo, G. J. D. L., Mora-Escobedo, R., Chanona-Pérez, J., Farrera-Rebollo, R., & Calderón-Domínguez, G. (2011). Sourdough and Bread Properties as Affected by Soybean Protein Addition. IntechOpen. https://doi.org/10.5772/15567

Chicago Style (17th ed.) Citation

Espinosa, Josué Peñaloza-, Gloria J. De La Rosa-Angulo, Rosalva Mora-Escobedo, Jorge Chanona-Pérez, Reynold Farrera-Rebollo, and Georgina Calderón-Domínguez. Sourdough and Bread Properties as Affected by Soybean Protein Addition. IntechOpen, 2011. https://doi.org/10.5772/15567.

MLA (9th ed.) Citation

Espinosa, Josué Peñaloza-, et al. Sourdough and Bread Properties as Affected by Soybean Protein Addition. IntechOpen, 2011. https://doi.org/10.5772/15567.