Cita APA

Ladjal Ettoumi, Y., Chibane, M., & Romero García, A. (2016). Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength.

Citación estilo Chicago

Ladjal Ettoumi, Yakoub, Mohamed Chibane, y Alberto Romero García. Emulsifying Properties of Legume Proteins At Acidic Conditions: Effect of Protein Concentration and Ionic Strength. 2016.

Cita MLA

Ladjal Ettoumi, Yakoub, Mohamed Chibane, y Alberto Romero García. Emulsifying Properties of Legume Proteins At Acidic Conditions: Effect of Protein Concentration and Ionic Strength. 2016.