APA (7th ed.) Citation

Camacho, M. d. M., Fernández-Vargas, N., García-Martínez, E., & Martínez-Navarrete, N. Influence of the use of gum Arabic or OSA starch and the drying process on the quality of the fava bean (Vicia faba) pod flour. Elsevier.

Chicago Style (17th ed.) Citation

Camacho, María del Mar, Narcisa Fernández-Vargas, Eva García-Martínez, and Nuria Martínez-Navarrete. Influence of the Use of Gum Arabic or OSA Starch and the Drying Process on the Quality of the Fava Bean (Vicia Faba) Pod Flour. Elsevier.

MLA (9th ed.) Citation

Camacho, María del Mar, et al. Influence of the Use of Gum Arabic or OSA Starch and the Drying Process on the Quality of the Fava Bean (Vicia Faba) Pod Flour. Elsevier.