Monteiro, A. R. G., Nakagawa, A., Pimentel, T. C., & Sousa, I. (2021). Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch.
Chicago Style (17th ed.) CitationMonteiro, Antonio Roberto Giriboni, Akihiro Nakagawa, Tatiana Colombo Pimentel, and Isabel Sousa. Increasing Saltiness Perception and Keeping Properties of Low Salt Bread Using Inhomogeneous Salt Distribution Achieved with Salt Agglomerated by Waxy Starch. 2021.
MLA (8th ed.) CitationMonteiro, Antonio Roberto Giriboni, et al. Increasing Saltiness Perception and Keeping Properties of Low Salt Bread Using Inhomogeneous Salt Distribution Achieved with Salt Agglomerated by Waxy Starch. 2021.
Warning: These citations may not always be 100% accurate.