Thompson, B. R., Horozov, T. S., Stoyanov, S. D., & Paunov, V. N. (2017). Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads. Food & function, 8(8), 2967. https://doi.org/10.1039/c7fo00867h
Chicago-Zitierstil (17. Ausg.)Thompson, Benjamin R., Tommy S. Horozov, Simeon D. Stoyanov, und Vesselin N. Paunov. "Structuring and Calorie Control of Bakery Products by Templating Batter with Ultra Melt-resistant Food-grade Hydrogel Beads." Food & Function 8, no. 8 (2017): 2967. https://doi.org/10.1039/c7fo00867h.
MLA-Zitierstil (9. Ausg.)Thompson, Benjamin R., et al. "Structuring and Calorie Control of Bakery Products by Templating Batter with Ultra Melt-resistant Food-grade Hydrogel Beads." Food & Function, vol. 8, no. 8, 2017, p. 2967, https://doi.org/10.1039/c7fo00867h.