APA (7. basım) Alıntı

Simonato, B. (2021). Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products. MDPI - Multidisciplinary Digital Publishing Institute.

Chicago Style (17. basım) Atıf

Simonato, Barbara. Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products. Basel, Switzerland: MDPI - Multidisciplinary Digital Publishing Institute, 2021.

MLA (9th ed.) Atıf

Simonato, Barbara. Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products. MDPI - Multidisciplinary Digital Publishing Institute, 2021.