Encina-Zelada, C., Cadavez, V., Teixeira, J., & Gonzales-Barron, U. (2018). 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, Vasco Cadavez, José 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. 2018.
Citação MLA (8ª ed.)Encina-Zelada, Christian, et al. Optimization of Quality Properties of Gluten-free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums. 2018.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.