Encina-Zelada, C., Cadavez, V., Monteiro, F. C., Teixeira, J., & Gonzales-Barron, U. (2018). Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
Citação norma ChicagoEncina-Zelada, Christian, Vasco Cadavez, Fernando C. Monteiro, José Teixeira, and Ursula Gonzales-Barron. Combined Effect of Xanthan Gum and Water Content on Physicochemical and Textural Properties of Gluten-free Batter and Bread. 2018.
Citação norma MLAEncina-Zelada, Christian, et al. Combined Effect of Xanthan Gum and Water Content on Physicochemical and Textural Properties of Gluten-free Batter and Bread. 2018.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.