Cita APA

Lingiardi, N., Galante, M., & Spelzini, D. (2024). Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels. Web

Citación estilo Chicago

Lingiardi, Nadia, Micaela Galante, and Darío Spelzini. Effect of Quinoa Protein Concentration and Oil Volume Fraction On the Physicochemical and Mechanical Properties of Alginate‐based Emulsion Gels. 2024.

Cita MLA

Lingiardi, Nadia, Micaela Galante, and Darío Spelzini. Effect of Quinoa Protein Concentration and Oil Volume Fraction On the Physicochemical and Mechanical Properties of Alginate‐based Emulsion Gels. 2024.