APA (7th ed.) Citation

Chaquilla-Quilca, G., Islas-Rubio, A. R., Vásquez-Lara, F., Salcedo-Sucasaca, L., Silva-Paz, R. J., & Luna-Valdez, J. G. Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Chaquilla-Quilca, Guadalupe, Alma Rosa Islas-Rubio, Francisco Vásquez-Lara, Lourdes Salcedo-Sucasaca, Reynaldo Justino Silva-Paz, and Jesús Guadalupe Luna-Valdez. Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Chaquilla-Quilca, Guadalupe, et al. Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.