APA aipamena

Graça, C., Raymundo, A., & Sousa, I. (2020). Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads. Foods.

Chicago Style aipamena

Graça, Carla, Anabela Raymundo, and Isabel Sousa. "Yogurt As an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads." Foods 2020.

MLA aipamena

Graça, Carla, Anabela Raymundo, and Isabel Sousa. "Yogurt As an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads." Foods 2020.