Nicolai, T., & Chassenieux, C. (2021). Heat-induced gelation of casein micelles. Food hydrocolloids, 118, 106755. https://doi.org/10.1016/j.foodhyd.2021.106755
Citace podle Chicago (17th ed.)Nicolai, Taco, a Christophe Chassenieux. "Heat-induced Gelation of Casein Micelles." Food Hydrocolloids 118 (2021): 106755. https://doi.org/10.1016/j.foodhyd.2021.106755.
Citace podle MLA (9th ed.)Nicolai, Taco, a Christophe Chassenieux. "Heat-induced Gelation of Casein Micelles." Food Hydrocolloids, vol. 118, 2021, p. 106755, https://doi.org/10.1016/j.foodhyd.2021.106755.
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