Sallawi, T., Caleja, C., Achour, L., Barros, L., & Ferreira, I. C. (2017). Arbutus unedo L. and Ocinum basilicum L. as sources of natural ingredients for bread functionalization.
Chicago Style CitationSallawi, Takwa, Cristina Caleja, Lotfi Achour, Lillian Barros, and Isabel C.F.R Ferreira. Arbutus Unedo L. and Ocinum Basilicum L. As Sources of Natural Ingredients for Bread Functionalization. 2017.
MLA CitationSallawi, Takwa, et al. Arbutus Unedo L. and Ocinum Basilicum L. As Sources of Natural Ingredients for Bread Functionalization. 2017.
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