APA Zitierstil

Pintor, A., Severiano-Pérez, P., & Totosaus, A. (2014). Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 20(7), 489. https://doi.org/10.1177/1082013213493100

Chicago Zitierstil

Pintor, Aurora, Patricia Severiano-Pérez, und Alfonso Totosaus. "Optimization of Fat-reduced Ice Cream Formulation Employing Inulin as Fat Replacer via Response Surface Methodology." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 20, no. 7 (2014): 489. https://dx.doi.org/10.1177/1082013213493100.

MLA Zitierstil

Pintor, Aurora, et al. "Optimization of Fat-reduced Ice Cream Formulation Employing Inulin as Fat Replacer via Response Surface Methodology." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 20, no. 7, 2014, p. 489.