APA (7th ed.) Citation

Guardianelli, L. M., Salinas, M. V., & Puppo, M. C. (2024). Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough. Food Biophysics, 19(3), 598. https://doi.org/10.1007/s11483-024-09856-4

Chicago Style (17th ed.) Citation

Guardianelli, Luciano Martín, María V. Salinas, and María C. Puppo. "Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough." Food Biophysics 19, no. 3 (2024): 598. https://doi.org/10.1007/s11483-024-09856-4.

MLA (9th ed.) Citation

Guardianelli, Luciano Martín, et al. "Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough." Food Biophysics, vol. 19, no. 3, 2024, p. 598, https://doi.org/10.1007/s11483-024-09856-4.