Cita APA

Palazolo, G. G., Sorgentini, D. A., & Wagner, J. (2004). Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins: Creaming stability of oil-in-water emulsions. Web

Citación estilo Chicago

Palazolo, Gonzalo Gastón, Delia A. Sorgentini, and Jorge Wagner. Emulsifying Properties and Surface Behavior of Native and Denatured Whey Soy Proteins in Comparison With Other Proteins: Creaming Stability of Oil-in-water Emulsions. 2004.

Cita MLA

Palazolo, Gonzalo Gastón, Delia A. Sorgentini, and Jorge Wagner. Emulsifying Properties and Surface Behavior of Native and Denatured Whey Soy Proteins in Comparison With Other Proteins: Creaming Stability of Oil-in-water Emulsions. 2004.