Romão, B.; Botelho, R.B.A.; Alencar, E.R.; da Silva, V.S.N.; Pacheco, M.T.B.; Zandonadi, R.P.
Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. Nutrients 2020, 12, 2234.
https://doi.org/10.3390/nu12082234
AMA Style
Romão B, Botelho RBA, Alencar ER, da Silva VSN, Pacheco MTB, Zandonadi RP.
Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. Nutrients. 2020; 12(8):2234.
https://doi.org/10.3390/nu12082234
Chicago/Turabian Style
Romão, Bernardo, Raquel Braz Assunção Botelho, Ernandes Rodrigues Alencar, Vera Sônia Nunes da Silva, Maria Teresa Bertoldo Pacheco, and Renata Puppin Zandonadi.
2020. "Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil" Nutrients 12, no. 8: 2234.
https://doi.org/10.3390/nu12082234
APA Style
Romão, B., Botelho, R. B. A., Alencar, E. R., da Silva, V. S. N., Pacheco, M. T. B., & Zandonadi, R. P.
(2020). Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. Nutrients, 12(8), 2234.
https://doi.org/10.3390/nu12082234