Cita APA (7a ed.)

Procesamiento de Alimentos, Herrera, M. L., M'Cann, J., Ferrero, C., Hagiwara, T., Zaritzky, N. E., & Hartel, R. W. Thermal, mechanical and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids.

Cita Chicago Style (17a ed.)

Procesamiento de Alimentos, María L. Herrera, Juan M'Cann, Cristina Ferrero, Tomoaki Hagiwara, Noemí E. Zaritzky, y Richard W. Hartel. Thermal, Mechanical and Molecular Relaxation Properties of Frozen Sucrose and Fructose Solutions Containing Hydrocolloids.

Cita MLA (8a ed.)

Procesamiento de Alimentos, et al. Thermal, Mechanical and Molecular Relaxation Properties of Frozen Sucrose and Fructose Solutions Containing Hydrocolloids.