Qazi, M. W., Sousa, I. G., Nunes, M. C., & Raymundo, A. (2022). Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae.
Chicago Style CitationQazi, Muhammad Waqas, Inês Gonçalves Sousa, Maria Cristiana Nunes, and Anabela Raymundo. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread With Different Species of Microalgae. 2022.
MLA CitationQazi, Muhammad Waqas, Inês Gonçalves Sousa, Maria Cristiana Nunes, and Anabela Raymundo. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread With Different Species of Microalgae. 2022.
Note: citation formatting may not correspond 100% to that defined by the respective standard, to manage citations it is recommended to use the software Zotero
, which allows the automatic upload of Oasisbr references.