Graça, C.; Mota, J.; Lima, A.; Boavida Ferreira, R.; Raymundo, A.; Sousa, I.
Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition. Foods 2020, 9, 1410.
https://doi.org/10.3390/foods9101410
AMA Style
Graça C, Mota J, Lima A, Boavida Ferreira R, Raymundo A, Sousa I.
Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition. Foods. 2020; 9(10):1410.
https://doi.org/10.3390/foods9101410
Chicago/Turabian Style
Graça, Carla, Joana Mota, Ana Lima, Ricardo Boavida Ferreira, Anabela Raymundo, and Isabel Sousa.
2020. "Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition" Foods 9, no. 10: 1410.
https://doi.org/10.3390/foods9101410
APA Style
Graça, C., Mota, J., Lima, A., Boavida Ferreira, R., Raymundo, A., & Sousa, I.
(2020). Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition. Foods, 9(10), 1410.
https://doi.org/10.3390/foods9101410