APA (7th ed.) Citation

Gutiérrez-Tlahque, J., López-Palestina, C. U., Alatorre-Cruz, J. M., Espinoza-Rodríguez, M. S., Altamirano-Romo, S. E., Urrutia-Hernández, T. A., & Santiago-Sáenz, Y. O. Development of a gluten-free pasta based on oat flour, quinoa, and cactus cladode pulp: Evaluation of cooking parameters, nutritional contribution, bioactive compounds and sensory quality. Elsevier.

Chicago Style (17th ed.) Citation

Gutiérrez-Tlahque, Jorge, César U. López-Palestina, Julia M. Alatorre-Cruz, María S. Espinoza-Rodríguez, Susana E. Altamirano-Romo, Thania A. Urrutia-Hernández, and Yair O. Santiago-Sáenz. Development of a Gluten-free Pasta Based on Oat Flour, Quinoa, and Cactus Cladode Pulp: Evaluation of Cooking Parameters, Nutritional Contribution, Bioactive Compounds and Sensory Quality. Elsevier.

MLA (9th ed.) Citation

Gutiérrez-Tlahque, Jorge, et al. Development of a Gluten-free Pasta Based on Oat Flour, Quinoa, and Cactus Cladode Pulp: Evaluation of Cooking Parameters, Nutritional Contribution, Bioactive Compounds and Sensory Quality. Elsevier.