APA (7th ed.) Citation

Fundo, J. F., Quintas, M. A., Brandão, T. R. S., & Silva, C. L. M. (2011). Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”.

Chicago Style (17th ed.) Citation

Fundo, Joana F., Mafalda A. Quintas, Teresa R. S. Brandão, and Cristina L. M. Silva. Innovating Portuguese Traditional Pastry – on the Use of Pasteurized Egg Yolk in “ovos Moles”. 2011.

MLA (8th ed.) Citation

Fundo, Joana F., et al. Innovating Portuguese Traditional Pastry – on the Use of Pasteurized Egg Yolk in “ovos Moles”. 2011.