Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients.

MLA

Farage, Priscila, et al. “Gluten Contamination in Gluten-Free Bakery Products: A Risk for Coeliac Disease Patients.” Public Health Nutrition, vol. 20, no. 3, Feb. 2017, pp. 413–16. EBSCOhost, https://doi.org/10.1017/S1368980016002433.

APA

Farage, P., de Medeiros Nóbrega, Y. K., Pratesi, R., Gandolfi, L., Assunção, P., & Zandonadi, R. P. (2017). Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients. Public Health Nutrition, 20(3), 413–416. https://doi.org/10.1017/S1368980016002433

Chicago

Farage, Priscila, Yanna Karla de Medeiros Nóbrega, Riccardo Pratesi, Lenora Gandolfi, Pedro Assunção, and Renata Puppin Zandonadi. 2017. “Gluten Contamination in Gluten-Free Bakery Products: A Risk for Coeliac Disease Patients.” Public Health Nutrition 20 (3): 413–16. doi:10.1017/S1368980016002433.