Qazi, M.W.; de Sousa, I.G.; Nunes, M.C.; Raymundo, A.
Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. Foods 2022, 11, 397.
https://doi.org/10.3390/foods11030397
AMA Style
Qazi MW, de Sousa IG, Nunes MC, Raymundo A.
Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. Foods. 2022; 11(3):397.
https://doi.org/10.3390/foods11030397
Chicago/Turabian Style
Qazi, Muhammad Waqas, Inês Gonçalves de Sousa, Maria Cristiana Nunes, and Anabela Raymundo.
2022. "Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae" Foods 11, no. 3: 397.
https://doi.org/10.3390/foods11030397
APA Style
Qazi, M. W., de Sousa, I. G., Nunes, M. C., & Raymundo, A.
(2022). Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. Foods, 11(3), 397.
https://doi.org/10.3390/foods11030397