Procesamiento de Alimentos, Zaritzky, N. E., & Ferrero, C. Physicochemical changes in frozen products: Glass transition and rheological behaviour in frozen starch-sucrose-hydrocolloids systems.
Cita Chicago Style (17a ed.)Procesamiento de Alimentos, Noemí E. Zaritzky, y Cristina Ferrero. Physicochemical Changes in Frozen Products: Glass Transition and Rheological Behaviour in Frozen Starch-sucrose-hydrocolloids Systems.
Cita MLA (8a ed.)Procesamiento de Alimentos, et al. Physicochemical Changes in Frozen Products: Glass Transition and Rheological Behaviour in Frozen Starch-sucrose-hydrocolloids Systems.
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