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-čujuhus (17. p.)Regand A, Goff H. D., juo American Dairy Science Association. Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems.
MLA-čujuhus (9. p.)Regand A, et al. Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems.
Muitte dárkkistit čujuhemiid riektatvuođa, ovdal go geavahat daid iežat deavsttas.