APA (7th ed.) Citation

Sallawi, T., Caleja, C., Achour, L., Barros, L., & Ferreira, I. C. (2018). Arbutus unedo L. and Ocinum basilicum L. as sources of natural ingredients for bread functionalization.

Chicago Style (17th ed.) Citation

Sallawi, Takwa, Cristina Caleja, Lotfi Achour, Lillian Barros, and Isabel C.F.R Ferreira. Arbutus Unedo L. and Ocinum Basilicum L. as Sources of Natural Ingredients for Bread Functionalization. 2018.

MLA (8th ed.) Citation

Sallawi, Takwa, et al. Arbutus Unedo L. and Ocinum Basilicum L. as Sources of Natural Ingredients for Bread Functionalization. 2018.