Ayunta, C. A., Quinzio, C. M., Iturriaga, L. B., & Puppo, M. C. (2024). Gels of carrageenan-caprine whey protein concentrate: A physicochemical study. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 30(2), 117. https://doi.org/10.1177/10820132221137619
Style de citation ChicagoAyunta, Carolina A., Claudia M. Quinzio, Laura B. Iturriaga, et María C. Puppo. "Gels of Carrageenan-caprine Whey Protein Concentrate: A Physicochemical Study." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 30, no. 2 (2024): 117. https://dx.doi.org/10.1177/10820132221137619.
Style de citation MLAAyunta, Carolina A., et al. "Gels of Carrageenan-caprine Whey Protein Concentrate: A Physicochemical Study." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 30, no. 2, 2024, p. 117.