APA (7th ed.) Citation

Fradinho, P., Niccolai, A., Soares, R., Rodolfi, L., Biondi, N., Tredici, M. R., . . . Raymundo, A. (2020). Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta.

Chicago Style (17th ed.) Citation

Fradinho, Patrícia, Alberto Niccolai, Rita Soares, Liliana Rodolfi, Natascia Biondi, Mario R. Tredici, Isabel Sousa, and Anabela Raymundo. Effect of Arthrospira Platensis (spirulina) Incorporation on the Rheological and Bioactive Properties of Gluten-free Fresh Pasta. 2020.

MLA (8th ed.) Citation

Fradinho, Patrícia, et al. Effect of Arthrospira Platensis (spirulina) Incorporation on the Rheological and Bioactive Properties of Gluten-free Fresh Pasta. 2020.