Cites del registre
Cita APA (7th ed.)
Graça, C., Raymundo, A., & Sousa, I. (2020). Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment. MDPI AG.
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Cita Chicago (17th ed.)
Graça, Carla, Anabela Raymundo, i Isabel Sousa. Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment. MDPI AG, 2020.
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Cita MLA (9th ed.)
Graça, Carla, et al. Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment. MDPI AG, 2020.
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