Cita APA (7a ed.)
K, C., M, S., G, L., Christa, K., Soral-Smietana, M., & Lewandowicz, G. (2009 Suppl 4). Buckwheat starch: Structure, functionality and enzyme in vitro susceptibility upon the roasting process. International Journal of Food Sciences & Nutrition, 60, 140-155.
Cita Chicago Style (17a ed.)
K, Christa, Soral-Smietana M, Lewandowicz G, Karolina Christa, Maria Soral-Smietana, y Grazyna Lewandowicz. "Buckwheat Starch: Structure, Functionality and Enzyme in Vitro Susceptibility upon the Roasting Process." International Journal of Food Sciences & Nutrition 60 (2009 Suppl 4): 140-155.
Cita MLA (9a ed.)
K, Christa, et al. "Buckwheat Starch: Structure, Functionality and Enzyme in Vitro Susceptibility upon the Roasting Process." International Journal of Food Sciences & Nutrition, vol. 60, 2009 Suppl 4, pp. 140-155.
Precaución: Estas citas no son 100% exactas.