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-Zitierstil (17. Ausg.)CARBAS, 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-Zitierstil (9. Ausg.)CARBAS, 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.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.