Encina-Zelada, C., Cadavez, V., Monteiro, F. C., Teixeira, J., & Gonzales-Barron, U. (2020). Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids.
Citação norma ChicagoEncina-Zelada, Christian, Vasco Cadavez, Fernando C. Monteiro, José Teixeira, and Ursula Gonzales-Barron. Textural Quality Attributes of Gluten-free Batter and Bread as Affected by Hydrocolloids. 2020.
Citação norma MLAEncina-Zelada, Christian, et al. Textural Quality Attributes of Gluten-free Batter and Bread as Affected by Hydrocolloids. 2020.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.