Khemiri, S., Khelifi, N., Nunes, M. C., Ferreira, A., Gouveia, L., Smaali, S., & Raymundo, A. (2020). Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties.
Chicago Style CitationKhemiri, Sheyma, Nadia Khelifi, Maria Cristiana Nunes, Alice Ferreira, Luísa Gouveia, Smaali Smaali, and Anabela Raymundo. Microalgae Biomass As an Additional Ingredient of Gluten-free Bread: Dough Rheology, Texture Quality and Nutritional Properties. 2020.
MLA CitationKhemiri, Sheyma, et al. Microalgae Biomass As an Additional Ingredient of Gluten-free Bread: Dough Rheology, Texture Quality and Nutritional Properties. 2020.
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.