APA (7th ed.) Citation

Qazi, M. W., Sousa, I. G. d., Nunes, M. C., & Raymundo, A. (2022). Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. MDPI AG.

Chicago Style (17th ed.) Citation

Qazi, Muhammad Waqas, Inês Gonçalves de Sousa, Maria Cristiana Nunes, and Anabela Raymundo. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. MDPI AG, 2022.

MLA (9th ed.) Citation

Qazi, Muhammad Waqas, et al. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. MDPI AG, 2022.