Nunes, M.C.; Fernandes, I.; Vasco, I.; Sousa, I.; Raymundo, A.
Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity. Foods 2020, 9, 579.
https://doi.org/10.3390/foods9050579
AMA Style
Nunes MC, Fernandes I, Vasco I, Sousa I, Raymundo A.
Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity. Foods. 2020; 9(5):579.
https://doi.org/10.3390/foods9050579
Chicago/Turabian Style
Nunes, Maria Cristiana, Isabel Fernandes, Inês Vasco, Isabel Sousa, and Anabela Raymundo.
2020. "Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity" Foods 9, no. 5: 579.
https://doi.org/10.3390/foods9050579
APA Style
Nunes, M. C., Fernandes, I., Vasco, I., Sousa, I., & Raymundo, A.
(2020). Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity. Foods, 9(5), 579.
https://doi.org/10.3390/foods9050579