Spada, J. C., Marczak, L. D. F., Tessaro, I. C., & Cardozo, N. S. M. (2016). Effect of ultrasound treatment on particle size, rheology, microstructure, colour and water holding capacity of a soy-based dessert. Acta alimentaria, 45(2), 242-249.
Chicago Style (17th ed.) CitationSpada, J. C., L. D. F. Marczak, I. C. Tessaro, and N. S. M. Cardozo. "Effect of Ultrasound Treatment on Particle Size, Rheology, Microstructure, Colour and Water Holding Capacity of a Soy-based Dessert." Acta Alimentaria 45, no. 2 (2016): 242-249.
MLA (8th ed.) CitationSpada, J. C., et al. "Effect of Ultrasound Treatment on Particle Size, Rheology, Microstructure, Colour and Water Holding Capacity of a Soy-based Dessert." Acta Alimentaria, vol. 45, no. 2, 2016, pp. 242-249.
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