Citations refer to the original publication, not to a Scieee localized version.
Rico Bargués, D., Ronda Balbás, M. F., Villanueva Barrero, M., Pérez Montero, C., Martín Diana, A. B., & Valladolid, U. D. (2019). Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours. Elsevier. https://doi.org/10.1016/j.heliyon.2019.e02598
Rico Bargués, Daniel, et al. Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours. Elsevier, 2019. https://doi.org/10.1016/j.heliyon.2019.e02598.
Rico Bargués, Daniel, María Felicidad Ronda Balbás, Marina Villanueva Barrero, Carolina Pérez Montero, Ana Belén Martín Diana, and Universidad de Valladolid. Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours. Elsevier, 2019. https://doi.org/10.1016/j.heliyon.2019.e02598.
Rico Bargués, D. et al. (2019) Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours. Elsevier. Available at: https://doi.org/10.1016/j.heliyon.2019.e02598.
D. Rico Bargués, M. F. Ronda Balbás, M. Villanueva Barrero, C. Pérez Montero, A. B. Martín Diana, and U. D. Valladolid, “Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours,” Elsevier, 2019, doi: 10.1016/j.heliyon.2019.e02598.
@misc{ricobargues2019development,
author = {Rico Bargués, Daniel and Ronda Balbás, María Felicidad and Villanueva Barrero, Marina and Pérez Montero, Carolina and Martín Diana, Ana Belén and Valladolid, Universidad de},
title = {Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours},
year = {2019},
publisher = {Elsevier},
doi = {10.1016/j.heliyon.2019.e02598},
url = {https://doi.org/10.1016/j.heliyon.2019.e02598}
}
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