Cita APA

Bassett, M. N., Pérez Palacios, T., Cipriano, I., Cardoso, P., Ferreira, I. M. P. L. V. O., Samman, N. C., & Pinho, O. (2014). Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics. Web

Citación estilo Chicago

Bassett, Maria Natalia, Trinidad Pérez Palacios, Ines Cipriano, Paulo Cardoso, Isabel M. P. L. V. O. Ferreira, Norma Cristina Samman, and Olívia Pinho. Development of Bread With NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics. 2014.

Cita MLA

Bassett, Maria Natalia, et al. Development of Bread With NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics. 2014.