Paula, M. M. d. O., de Moura, A. P. R., Buchili, A. F. M., Zitha, E. Z. M., Cassimiro, D. M. d. J., Ramos, A. d. L. S., & Ramos, E. M. (2023). Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132231205621. https://doi.org/10.1177/10820132231205621
Chicago ZitierstilPaula, Marielle Maria de Oliveira, Ana Paula Rocha de Moura, Adelaide Florência Mateus Buchili, Elídio Zaidine Maurício Zitha, Débora Mara de Jesus Cassimiro, Alcinéia de Lemos Souza Ramos, und Eduardo Mendes Ramos. "Technological and Sensory Characteristics of Hamburgers Made with Polyunsaturated Gelled Emulsions." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 2023: 10820132231205621. https://dx.doi.org/10.1177/10820132231205621.
MLA ZitierstilPaula, Marielle Maria de Oliveira, et al. "Technological and Sensory Characteristics of Hamburgers Made with Polyunsaturated Gelled Emulsions." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2023, p. 10820132231205621.