Registro de Citas

Cita APA

Wang, Q., Espert, M., Hernández, M. J., Salvador, A., & Sanz Taberner, T. (2024). Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties.

Citación estilo Chicago

Wang, Q., María Espert, María Jesús Hernández, Ana Salvador, y Teresa Sanz Taberner. Effect of Cellulose Ether Emulsion and Oleogel As Healthy Fat Alternatives in Cream Cheese. Linear and Nonlinear Rheology, Texture and Sensory Properties. 2024.

Cita MLA

Wang, Q., et al. Effect of Cellulose Ether Emulsion and Oleogel As Healthy Fat Alternatives in Cream Cheese. Linear and Nonlinear Rheology, Texture and Sensory Properties. 2024.

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