Souza, P. L. C., & Silva, M. R. (2013). Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog). J Food Sci Technol.
استشهاد بنمط شيكاغوSouza, Priscila Laís C., و Mara R. Silva. "Quality of Granola Prepared With Dried Caju-do-cerrado (Anacardium Othonianum Rizz) and Baru Almonds (Dipteryx Alata Vog)." J Food Sci Technol 2013.
MLA استشهادSouza, Priscila Laís C., و Mara R. Silva. "Quality of Granola Prepared With Dried Caju-do-cerrado (Anacardium Othonianum Rizz) and Baru Almonds (Dipteryx Alata Vog)." J Food Sci Technol 2013.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.