Citação norma APA

Belorio, M., & Gómez Pallarés, M. (2020). Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum.

Citação norma Chicago

Belorio, Mayara, y Manuel Gómez Pallarés. Effect of Hydration On Gluten-free Breads Made With Hydroxypropyl Methylcellulose in Comparison With Psyllium and Xanthan Gum. 2020.

Citação norma MLA

Belorio, Mayara, y Manuel Gómez Pallarés. Effect of Hydration On Gluten-free Breads Made With Hydroxypropyl Methylcellulose in Comparison With Psyllium and Xanthan Gum. 2020.

Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.