APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

Encina-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.

MLA (8th ed.) Citation

Encina-Zelada, Christian, et al. Textural Quality Attributes of Gluten-free Batter and Bread as Affected by Hydrocolloids. 2020.