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
Style de citation ChicagoPaula, 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, et 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.
Style de citation MLAPaula, 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.