APA Citation

Sallawi, T. (2017). Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization.

Chicago Style Citation

Sallawi, Takwa. Arbutus Unedo L. and Ocimum Basilicum L. As Sources of Natural Ingredients for Bread Functionalization. 2017.

MLA Citation

Sallawi, Takwa. Arbutus Unedo L. and Ocimum Basilicum L. As Sources of Natural Ingredients for Bread Functionalization. 2017.

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.