Baeza, R. I., & Pilosof, A. M. R. (2008). Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties.
Cita Chicago Style (17a ed.)Baeza, Rosa Isabel, y Ana María Renata Pilosof. Whey Protein Concentrate/λ-carrageenan Systems: Effect of Processing Parameters on the Dynamics of Gelation and Gel Properties. 2008.
Cita MLA (8a ed.)Baeza, Rosa Isabel, y Ana María Renata Pilosof. Whey Protein Concentrate/λ-carrageenan Systems: Effect of Processing Parameters on the Dynamics of Gelation and Gel Properties. 2008.
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