Encina-Zelada, C. R., Cadavez, V., Teixeira, J. A., & Gonzales-Barron, U. (2019). Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums.
Citação do estilo Chicago (17ª ed.)Encina-Zelada, Christian René, Vasco Cadavez, J. A. Teixeira, e Ursula Gonzales-Barron. Optimization of Quality Properties of Gluten-free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums. 2019.
Citação MLA (8ª ed.)Encina-Zelada, Christian René, et al. Optimization of Quality Properties of Gluten-free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums. 2019.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.