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