Regand A, Goff H. D., & American Dairy Science Association. Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems.
Chicago-Zitierstil (17. Ausg.)Regand A, Goff H. D., und American Dairy Science Association. Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems.
MLA-Zitierstil (9. Ausg.)Regand A, et al. Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.