APA (7th ed.) Citation

WANG, K. (2017). Recent developments in gluten-free bread baking approaches: A review. Sociedade Brasileira de Ciência e Tecnologia de Alimentos.

Chicago Style (17th ed.) Citation

WANG, Kun. Recent Developments in Gluten-free Bread Baking Approaches: A Review. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017.

MLA (9th ed.) Citation

WANG, Kun. Recent Developments in Gluten-free Bread Baking Approaches: A Review. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017.

Warning: These citations may not always be 100% accurate.