APA Zitierstil

Alves, A. C., Martha, L., Casanova, F., & Tavares, G. M. (2022). Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 28(6), 545. https://doi.org/10.1177/10820132211031756

Chicago Zitierstil

Alves, Alane Cangani, Lara Martha, Federico Casanova, und Guilherme M. Tavares. "Structural and Foaming Properties of Whey and Soy Protein Isolates in Mixed Systems Before and After Heat Treatment." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 28, no. 6 (2022): 545. https://dx.doi.org/10.1177/10820132211031756.

MLA Zitierstil

Alves, Alane Cangani, et al. "Structural and Foaming Properties of Whey and Soy Protein Isolates in Mixed Systems Before and After Heat Treatment." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 28, no. 6, 2022, p. 545.