APA (7th ed.) Citation

Qazi, M. W., Sousa, I. G., Nunes, M. C., & Raymundo, A. (2022). Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae.

Chicago Style (17th ed.) Citation

Qazi, Muhammad Waqas, Inês Gonçalves Sousa, Maria Cristiana Nunes, and Anabela Raymundo. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. 2022.

MLA (8th ed.) Citation

Qazi, Muhammad Waqas, et al. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. 2022.