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.
Citação do estilo Chicago (17ª ed.)Monteiro, Antonio Roberto Giriboni, Akihiro Nakagawa, Tatiana Colombo Pimentel, e Isabel Sousa. Increasing Saltiness Perception and Keeping Properties of Low Salt Bread Using Inhomogeneous Salt Distribution Achieved with Salt Agglomerated by Waxy Starch. 2021.
Citação MLA (8ª ed.)Monteiro, 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.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.