Khemiri, S., Khelifi, N., Nunes, M. C., Ferreira, A., Gouveia, L., Smaali, I., & Raymundo, A. (2020). Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties.
Citação do estilo Chicago (17ª ed.)Khemiri, Sheyma, Nadia Khelifi, Maria Cristiana Nunes, Alice Ferreira, Luisa Gouveia, Issam Smaali, e Anabela Raymundo. Microalgae Biomass as an Additional Ingredient of Gluten-free Bread: Dough Rheology, Texture Quality and Nutritional Properties. 2020.
Citação MLA (8ª ed.)Khemiri, Sheyma, et al. Microalgae Biomass as an Additional Ingredient of Gluten-free Bread: Dough Rheology, Texture Quality and Nutritional Properties. 2020.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.