APA

Andrade F. J. E. T., Albuquerque P. B. S., Moraes G. M. D., Farias M. D. P., Teixeira-Sá D. M. A., Vicente A. A. & Carneiro-da-Cunha M. G. (20190403). Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus). : Food & function.

Chicago

Andrade F J E T, Albuquerque P B S, Moraes G M D, Farias M D P, Teixeira-Sá D M A, Vicente A A and Carneiro-da-Cunha M G. 20190403. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus). : Food & function.

Harvard

Andrade F. J. E. T., Albuquerque P. B. S., Moraes G. M. D., Farias M. D. P., Teixeira-Sá D. M. A., Vicente A. A. and Carneiro-da-Cunha M. G. (20190403). Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus). : Food & function.

MLA

Andrade F J E T, Albuquerque P B S, Moraes G M D, Farias M D P, Teixeira-Sá D M A, Vicente A A and Carneiro-da-Cunha M G. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus). : Food & function. 20190403.