Cita APA

Fontes Candia, C., Martínez Sanz, M., Gómez-Cortés, P., Calvo, M. V., Verdú, S., Grau, R., & López-Rubio, A. (2023). Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation.

Citación estilo Chicago

Fontes Candia, Cynthia, Marta Martínez Sanz, Pilar Gómez-Cortés, Maria V. Calvo, Samuel Verdú, Raúl Grau, y Amparo López-Rubio. Polysaccharide-based Emulsion Gels As Fat Replacers in Frankfurter Sausages: Physicochemical, Nutritional and Sensorial Evaluation. 2023.

Cita MLA

Fontes Candia, Cynthia, et al. Polysaccharide-based Emulsion Gels As Fat Replacers in Frankfurter Sausages: Physicochemical, Nutritional and Sensorial Evaluation. 2023.