Cita APA (7a ed.)

López Mejía, N., Morales Posada, N. B., & Lobatón García, H. F. (2021). Convective Drying Kinetics of Squash Epicarp of Cucurbita Maxima and Its Uses in Developing Gluten-Free Bread. Universidad de Bogotá Jorge Tadeo Lozano.

Cita Chicago Style (17a ed.)

López Mejía, Natali, Nelly Bibiana Morales Posada, y Hugo Fabian Lobatón García. Convective Drying Kinetics of Squash Epicarp of Cucurbita Maxima and Its Uses in Developing Gluten-Free Bread. Universidad de Bogotá Jorge Tadeo Lozano, 2021.

Cita MLA (8a ed.)

López Mejía, Natali, et al. Convective Drying Kinetics of Squash Epicarp of Cucurbita Maxima and Its Uses in Developing Gluten-Free Bread. Universidad de Bogotá Jorge Tadeo Lozano, 2021.