Santos García, J., Calero Romero, N., Guerrero, A., & Muñoz, J. (2015). Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum.
Citación estilo ChicagoSantos García, Jenifer, Nuria Calero Romero, Antonio Guerrero, y José Muñoz. Relationship of Rheological and Microstructural Properties With Physical Stability of Potato Protein-based Emulsions Stabilized By Guar Gum. 2015.
Cita MLASantos García, Jenifer, Nuria Calero Romero, Antonio Guerrero, y José Muñoz. Relationship of Rheological and Microstructural Properties With Physical Stability of Potato Protein-based Emulsions Stabilized By Guar Gum. 2015.
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