Pinho, O., & Martins, Z. (2017). Sensory preference of fiber enriched wheat breads, correlation with color and crumb structure.
Chicago Style (17th ed.) CitationPinho, Olívia, and Z. Martins. Sensory Preference of Fiber Enriched Wheat Breads, Correlation with Color and Crumb Structure. 2017.
MLA (8th ed.) CitationPinho, Olívia, and Z. Martins. Sensory Preference of Fiber Enriched Wheat Breads, Correlation with Color and Crumb Structure. 2017.
Warning: These citations may not always be 100% accurate.