APA (7th ed.) Citation

Monteiro, C., Martins, Z., Pinho, O., & Gonçalves, C. (2018). Impact of salt reduction on bread physicochemical properties and crumb colour and structure.

Chicago Style (17th ed.) Citation

Monteiro, Célia, Z. Martins, Olívia Pinho, and Carla Gonçalves. Impact of Salt Reduction on Bread Physicochemical Properties and Crumb Colour and Structure. 2018.

MLA (8th ed.) Citation

Monteiro, Célia, et al. Impact of Salt Reduction on Bread Physicochemical Properties and Crumb Colour and Structure. 2018.