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