Graça, C., Raymundo, A., & Sousa, I. (2020). Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment.
Chicago Style (17th ed.) CitationGraça, Carla, Anabela Raymundo, and Isabel Sousa. Improving the Technological and Nutritive Properties of Gluten-free Bread by Fresh Curd Cheese Enrichment. 2020.
MLA (8th ed.) CitationGraça, Carla, et al. Improving the Technological and Nutritive Properties of Gluten-free Bread by Fresh Curd Cheese Enrichment. 2020.
Warning: These citations may not always be 100% accurate.