Cita APA

Félix Ángel, M., Romero García, A., & Guerrero Conejo, A. F. (2017). Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum.

Citación estilo Chicago

Félix Ángel, Manuel, Alberto Romero García, y Antonio Francisco Guerrero Conejo. Viscoelastic Properties, Microstructure and Stability of High-oleic O/W Emulsions Stabilised By Crayfish Protein Concentrate and Xanthan Gum. 2017.

Cita MLA

Félix Ángel, Manuel, Alberto Romero García, y Antonio Francisco Guerrero Conejo. Viscoelastic Properties, Microstructure and Stability of High-oleic O/W Emulsions Stabilised By Crayfish Protein Concentrate and Xanthan Gum. 2017.