Cita APA

Piccini, L., Scilingo, A. A., & Speroni, F. (2018). Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins: Protein Solubility, Colloidal Stability and Cold-set Gelation. Web

Citación estilo Chicago

Piccini, Lucía, Adriana Alicia Scilingo, and Francisco Speroni. Thermal Versus High Hydrostatic Pressure Treatments On Calcium-added Soybean Proteins: Protein Solubility, Colloidal Stability and Cold-set Gelation. 2018.

Cita MLA

Piccini, Lucía, Adriana Alicia Scilingo, and Francisco Speroni. Thermal Versus High Hydrostatic Pressure Treatments On Calcium-added Soybean Proteins: Protein Solubility, Colloidal Stability and Cold-set Gelation. 2018.