APA (7th ed.) Citation

Pinto, L. C., Steel, C. J., & Ganancio, J. R. (2019). Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase. Universidade Estadual de Campinas.

Chicago Style (17th ed.) Citation

Pinto, Letícia Cappuccelli, Caroline Joy Steel, and José Ricardo Ganancio. Shelf-life and Sensory Evaluation of Pan Breads Produced with Transglutaminase, Bacterial Xylanase and Maltogenic Alpha-amylase. Universidade Estadual de Campinas, 2019.

MLA (9th ed.) Citation

Pinto, Letícia Cappuccelli, et al. Shelf-life and Sensory Evaluation of Pan Breads Produced with Transglutaminase, Bacterial Xylanase and Maltogenic Alpha-amylase. Universidade Estadual de Campinas, 2019.