Abdolmaleki, K., Alizadeh, L., Hosseini, S. M., & Nayebzadeh, K. (2020). Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: Rheological properties, microstructure, and stability. Food Sci Biotechnol.
Citação norma ChicagoAbdolmaleki, Khadije, Leyla Alizadeh, Seyede Marzieh Hosseini, and Kooshan Nayebzadeh. "Concentrated O/W Emulsions Formulated By Binary and Ternary Mixtures of Sodium Caseinate, Xanthan and Guar Gums: Rheological Properties, Microstructure, and Stability." Food Sci Biotechnol 2020.
Citação norma MLAAbdolmaleki, Khadije, Leyla Alizadeh, Seyede Marzieh Hosseini, and Kooshan Nayebzadeh. "Concentrated O/W Emulsions Formulated By Binary and Ternary Mixtures of Sodium Caseinate, Xanthan and Guar Gums: Rheological Properties, Microstructure, and Stability." Food Sci Biotechnol 2020.