Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel

MLA

Ludmilla de Carvalho Oliveira, et al. “Improvement of Sensorial and Technological Characteristics of Extruded Breakfast Cereals Enriched with Whole Grain Wheat Flour and Jabuticaba (Myrciaria Cauliflora) Peel.” LWT, vol. 90, Apr. 2018, pp. 207–14. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........c9a53dd83d282b97372657708c9da70a&authtype=sso&custid=ns315887.

APA

Ludmilla de Carvalho Oliveira, Caroline Joy Steel, & Natália Manzatti Machado Alencar. (2018). Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel. LWT, 90, 207–214.

Chicago

Ludmilla de Carvalho Oliveira, Caroline Joy Steel, and Natália Manzatti Machado Alencar. 2018. “Improvement of Sensorial and Technological Characteristics of Extruded Breakfast Cereals Enriched with Whole Grain Wheat Flour and Jabuticaba (Myrciaria Cauliflora) Peel.” LWT 90 (April): 207–14. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........c9a53dd83d282b97372657708c9da70a&authtype=sso&custid=ns315887.