Regand A, Goff H. D., & American Dairy Science Association. Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems.
Citace podle Chicago (17th ed.)Regand A, Goff H. D., a American Dairy Science Association. Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems.
Citace podle MLA (9th ed.)Regand A, et al. Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems.
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