CARBAS, B. (2016). Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
Chicago Style (17th ed.) CitationCARBAS, Bruna. Maize Flour Parameters That Are Related to the Consumer Perceived Quality of ‘broa’ Specialty Bread. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016.
MLA (9th ed.) CitationCARBAS, Bruna. Maize Flour Parameters That Are Related to the Consumer Perceived Quality of ‘broa’ Specialty Bread. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016.
Warning: These citations may not always be 100% accurate.