APA (7th ed.) Citation

Cardoso Vieira, M., Pischke Garske, R., de Souza Rocha, P., da Fontoura Xavier Costa, L., Nunes Paiva, A. R., & Thys, R. C. S. (2023). Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins. Journal of Culinary Science & Technology, 21(4), 517. https://doi.org/10.1080/15428052.2021.1971132

Chicago Style (17th ed.) Citation

Cardoso Vieira, Matheus, Raquel Pischke Garske, Patrik de Souza Rocha, Letícia da Fontoura Xavier Costa, Ana Raisa Nunes Paiva, and Roberta Cruz Silveira Thys. "Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins." Journal of Culinary Science & Technology 21, no. 4 (2023): 517. https://doi.org/10.1080/15428052.2021.1971132.

MLA (9th ed.) Citation

Cardoso Vieira, Matheus, et al. "Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins." Journal of Culinary Science & Technology, vol. 21, no. 4, 2023, p. 517, https://doi.org/10.1080/15428052.2021.1971132.