Correa, M. J., Salinas, M. V., Carbas, B., Ferrero, C., Brites, C., & Puppo, M. C. (2017). Technological quality of dough and breads from commercial algarroba–wheat flour blends. J Food Sci Technol.
Citação norma ChicagoCorrea, M. J., M. V. Salinas, B. Carbas, C. Ferrero, C. Brites, and M. C. Puppo. "Technological Quality of Dough and Breads From Commercial Algarroba–wheat Flour Blends." J Food Sci Technol 2017.
Citação norma MLACorrea, M. J., et al. "Technological Quality of Dough and Breads From Commercial Algarroba–wheat Flour Blends." J Food Sci Technol 2017.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.