APA (7th ed.) Citation

Eguino, L. C. d., Salmerón, J., Ojeda, M., Perez-Elortondo, F. J., Etaio, I., Simón, E., . . . Martinez, O. Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed. Elsevier.

Chicago Style (17th ed.) Citation

Eguino, Leire Cantero-Ruiz de, Jesús Salmerón, Monica Ojeda, Francisco José Perez-Elortondo, Iñaki Etaio, Edurne Simón, Jonatan Miranda, and Olaia Martinez. Key Quality Dimensions for Gluten-free Bread Perceived by General and Non-gluten Consumers: A Case Study with Apple Pomace and Flaxseed. Elsevier.

MLA (9th ed.) Citation

Eguino, Leire Cantero-Ruiz de, et al. Key Quality Dimensions for Gluten-free Bread Perceived by General and Non-gluten Consumers: A Case Study with Apple Pomace and Flaxseed. Elsevier.