APA (7th ed.) Citation

Encina-Zelada, C., Teixeira, J., Monteiro, F. C., Gonzales-Barron, U., & Cadavez, V. (2019). Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread.

Chicago Style (17th ed.) Citation

Encina-Zelada, Christian, José Teixeira, Fernando C. Monteiro, Ursula Gonzales-Barron, and Vasco Cadavez. Effect of Xanthan Gum on Physicochemical and Textural Properties of Gluten-free Batter and Bread. 2019.

MLA (8th ed.) Citation

Encina-Zelada, Christian, et al. Effect of Xanthan Gum on Physicochemical and Textural Properties of Gluten-free Batter and Bread. 2019.