APA citáció

Xhabiri Gafur, Durimishi Namik, Idrizi Xhezair, Sulejmani Erhan, Ajdari Blerta, & Alija Ermira. (2024). Evaluation of rheological, sensory and nutritional qualities in gluten-free bread formulations: [abstract]. Szeged.

Chicago Style (17th ed.) Citation

Xhabiri Gafur, Durimishi Namik, Idrizi Xhezair, Sulejmani Erhan, Ajdari Blerta, and Alija Ermira. Evaluation of Rheological, Sensory and Nutritional Qualities in Gluten-free Bread Formulations: [abstract]. Faculty of Engineering University of Szeged: Szeged, 2024.

MLA idézés

Xhabiri Gafur, et al. Evaluation of Rheological, Sensory and Nutritional Qualities in Gluten-free Bread Formulations: [abstract]. Szeged, 2024.