Beltrão Martins, R.; Nunes, M.C.; M. Ferreira, L.M.; A. Peres, J.; R. N. A. Barros, A.I.; Raymundo, A.
Impact of Acorn Flour on Gluten-Free Dough Rheology Properties. Foods 2020, 9, 560.
https://doi.org/10.3390/foods9050560
AMA Style
Beltrão Martins R, Nunes MC, M. Ferreira LM, A. Peres J, R. N. A. Barros AI, Raymundo A.
Impact of Acorn Flour on Gluten-Free Dough Rheology Properties. Foods. 2020; 9(5):560.
https://doi.org/10.3390/foods9050560
Chicago/Turabian Style
Beltrão Martins, R., M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros, and A. Raymundo.
2020. "Impact of Acorn Flour on Gluten-Free Dough Rheology Properties" Foods 9, no. 5: 560.
https://doi.org/10.3390/foods9050560
APA Style
Beltrão Martins, R., Nunes, M. C., M. Ferreira, L. M., A. Peres, J., R. N. A. Barros, A. I., & Raymundo, A.
(2020). Impact of Acorn Flour on Gluten-Free Dough Rheology Properties. Foods, 9(5), 560.
https://doi.org/10.3390/foods9050560