Graça, C., Raymundo, A., & Sousa, I. (2020). Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment.
Citação do estilo Chicago (17ª ed.)Graça, Carla, Anabela Raymundo, e Isabel Sousa. Improving the Technological and Nutritive Properties of Gluten-free Bread by Fresh Curd Cheese Enrichment. 2020.
Citação MLA (8ª ed.)Graça, Carla, et al. Improving the Technological and Nutritive Properties of Gluten-free Bread by Fresh Curd Cheese Enrichment. 2020.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.