APA (7th ed.) Citation

Encina-Zelada, C. R., Cadavez, V., Monteiro, F., Teixeira, J. A., & Gonzales-Barron, U. (2018). Combined effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread.

Chicago Style (17th ed.) Citation

Encina-Zelada, Christian René, Vasco Cadavez, Fernando Monteiro, J. A. Teixeira, and Ursula Gonzales-Barron. Combined Effect of Xanthan Gum on Physicochemical and Textural Properties of Gluten-free Batter and Bread. 2018.

MLA (8th ed.) Citation

Encina-Zelada, Christian René, et al. Combined Effect of Xanthan Gum on Physicochemical and Textural Properties of Gluten-free Batter and Bread. 2018.