Cita APA

Márquez, A. L., Wagner, J. R., & Palazolo, G. G. (2018). Effects of Calcium Content and Homogenization Method on the Microstructure, Rheology, and Stability of Emulsions Prepared with Soybean Flour Dispersions. Web

Citación estilo Chicago

Márquez, Andrés Leonardo, Jorge Ricardo Wagner, and Gonzalo Gastón Palazolo. Effects of Calcium Content and Homogenization Method On the Microstructure, Rheology, and Stability of Emulsions Prepared With Soybean Flour Dispersions. 2018.

Cita MLA

Márquez, Andrés Leonardo, Jorge Ricardo Wagner, and Gonzalo Gastón Palazolo. Effects of Calcium Content and Homogenization Method On the Microstructure, Rheology, and Stability of Emulsions Prepared With Soybean Flour Dispersions. 2018.