VILLELA, P. (2013). Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationVILLELA, Paula. Nutritional Composition of Annona Crassiflora Pulp and Acceptability of Bakery Products Prepared with Its Flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013.
MLA (9th ed.) CitationVILLELA, Paula. Nutritional Composition of Annona Crassiflora Pulp and Acceptability of Bakery Products Prepared with Its Flour. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013.
Warning: These citations may not always be 100% accurate.