APA Zitierstil

Rakin, M., Bulatović, M., Zarić, D., Krunić, T., Lončarević, I., Petrović, J., & Pajin, B. (2023). Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 29(6), 610. https://doi.org/10.1177/10820132221103758

Chicago Zitierstil

Rakin, Marica, Maja Bulatović, Danica Zarić, Tanja Krunić, Ivana Lončarević, Jovana Petrović, und Biljana Pajin. "Influence of Added Whey Proteins and Hydrolysates on Rheological and Textural Characteristics of Milk Chocolate." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 29, no. 6 (2023): 610. https://dx.doi.org/10.1177/10820132221103758.

MLA Zitierstil

Rakin, Marica, et al. "Influence of Added Whey Proteins and Hydrolysates on Rheological and Textural Characteristics of Milk Chocolate." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 29, no. 6, 2023, p. 610.