Cita APA

Manassero, C. A., Beaumal, V., Vaudagna, S. R., Speroni, F., & Anton, M. (2018). Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates: Part 2: Emulsifying Properties. Web

Citación estilo Chicago

Manassero, Carlos Alberto, Valérie Beaumal, Sergio Ramón Vaudagna, Francisco Speroni, and Marc Anton. Calcium Addition, PH and High Hydrostatic Pressure Effects On Soybean Protein Isolates: Part 2: Emulsifying Properties. 2018.

Cita MLA

Manassero, Carlos Alberto, et al. Calcium Addition, PH and High Hydrostatic Pressure Effects On Soybean Protein Isolates: Part 2: Emulsifying Properties. 2018.