APA (7th ed.) Citation

Bustos, A. Y., Gerez, C. L., Mohtar Mohtar, L. G., Paz Zanini, V. I., Nazareno, M. A., Taranto, M. P., & Iturriaga, L. B. (2017). Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia 
( Salvia hispanica L.) Dough. Food technology and biotechnology, 55(3), 381-389. https://doi.org/10.17113/ftb.55.03.17.5133

Chicago Style (17th ed.) Citation

Bustos, Ana Yanina, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto, and Laura Beatriz Iturriaga. "Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia 
( Salvia Hispanica L.) Dough." Food Technology and Biotechnology 55, no. 3 (2017): 381-389. https://doi.org/10.17113/ftb.55.03.17.5133.

MLA (9th ed.) Citation

Bustos, Ana Yanina, et al. "Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia 
( Salvia Hispanica L.) Dough." Food Technology and Biotechnology, vol. 55, no. 3, 2017, pp. 381-389, https://doi.org/10.17113/ftb.55.03.17.5133.