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Citas:
---------- APA ----------
Calzetta Resio, A.N., Tolaba, M.P. & Suárez, C.
(2006)
. Effects of steeping conditions on wet-milling attributes of amaranth. International Journal of Food Science and Technology, 41(SUPPL 2), 70-76.
http://dx.doi.org/10.1111/j.1365-2621.2006.01395.x---------- CHICAGO ----------
Calzetta Resio, A.N., Tolaba, M.P., Suárez, C.
"Effects of steeping conditions on wet-milling attributes of amaranth"
. International Journal of Food Science and Technology 41, no. SUPPL 2
(2006) : 70-76.
http://dx.doi.org/10.1111/j.1365-2621.2006.01395.x---------- MLA ----------
Calzetta Resio, A.N., Tolaba, M.P., Suárez, C.
"Effects of steeping conditions on wet-milling attributes of amaranth"
. International Journal of Food Science and Technology, vol. 41, no. SUPPL 2, 2006, pp. 70-76.
http://dx.doi.org/10.1111/j.1365-2621.2006.01395.x---------- VANCOUVER ----------
Calzetta Resio, A.N., Tolaba, M.P., Suárez, C. Effects of steeping conditions on wet-milling attributes of amaranth. Int. J. Food Sci. Technol. 2006;41(SUPPL 2):70-76.
http://dx.doi.org/10.1111/j.1365-2621.2006.01395.x