Cita APA

Rodriguez Furlán, L. T., & Campderrós, M. E. (2017). The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert. Web

Citación estilo Chicago

Rodriguez Furlán, Laura Teresa, and Mercedes Edith Campderrós. The Combined Effects of Stevia and Sucralose As Sugar Substitute and Inulin As Fat Mimetic On the Physicochemical Properties of Sugar-free Reduced-fat Dairy Dessert. 2017.

Cita MLA

Rodriguez Furlán, Laura Teresa, and Mercedes Edith Campderrós. The Combined Effects of Stevia and Sucralose As Sugar Substitute and Inulin As Fat Mimetic On the Physicochemical Properties of Sugar-free Reduced-fat Dairy Dessert. 2017.