Cita APA

Olivieri, L., Sanmartín, G., Prieto, J. A., Salvador, A., Estruch, F., Blasco-García, J., & Rández Gil, F. (2025). Sourdough bread: An alternative for the valorization of carob flour.

Citación estilo Chicago

Olivieri, Leonardo, Gemma Sanmartín, Jose Antonio Prieto, Ana Salvador, Francisco Estruch, Josep Blasco-García, y Francisca Rández Gil. Sourdough Bread: An Alternative for the Valorization of Carob Flour. 2025.

Cita MLA

Olivieri, Leonardo, et al. Sourdough Bread: An Alternative for the Valorization of Carob Flour. 2025.