Citations refer to the original publication, not to a Scieee localized version.
Moreno Amador, M. D. L., Comino Montilla, I. M., & Sousa Martín, C. (2014). Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients. Austin Publishing Group. https://doi.org/10.1007/978-1-4614-5425-0_2
Moreno Amador, María de Lourdes, et al. Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients. Austin Publishing Group, 2014. https://doi.org/10.1007/978-1-4614-5425-0_2.
Moreno Amador, María de Lourdes, Isabel María Comino Montilla, and Carolina Sousa Martín. Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients. Austin Publishing Group, 2014. https://doi.org/10.1007/978-1-4614-5425-0_2.
Moreno Amador, M. D. L., Comino Montilla, I. M. and Sousa Martín, C. (2014) Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients. Austin Publishing Group. Available at: https://doi.org/10.1007/978-1-4614-5425-0_2.
M. D. L. Moreno Amador, I. M. Comino Montilla, and C. Sousa Martín, “Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients,” Austin Publishing Group, 2014, doi: 10.1007/978-1-4614-5425-0_2.
@misc{morenoamador2014alternative,
author = {Moreno Amador, María de Lourdes and Comino Montilla, Isabel María and Sousa Martín, Carolina},
title = {Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients},
year = {2014},
publisher = {Austin Publishing Group},
doi = {10.1007/978-1-4614-5425-0_2},
url = {https://doi.org/10.1007/978-1-4614-5425-0_2}
}
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