APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

Khemiri, Sheyma, Nadia Khelifi, Maria Cristiana Nunes, Alice Ferreira, Luisa Gouveia, Issam Smaali, and Anabela Raymundo. Microalgae Biomass as an Additional Ingredient of Gluten-free Bread: Dough Rheology, Texture Quality and Nutritional Properties. 2020.

MLA (8th ed.) Citation

Khemiri, Sheyma, et al. Microalgae Biomass as an Additional Ingredient of Gluten-free Bread: Dough Rheology, Texture Quality and Nutritional Properties. 2020.