Regand A, Goff H. D., & American Dairy Science Association. Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems.
Cita Chicago (17th ed.)Regand A, Goff H. D., i American Dairy Science Association. Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems.
Cita MLA (9th ed.)Regand A, et al. Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems.
Atenció: Aquestes cites poden no estar 100% correctes.