Citations refer to the original publication, not to a Scieee localized version.
Félix Ángel, M., Romero García, A., & Guerrero Conejo, A. F. (2017). Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum. Elsevier. https://doi.org/10.1016/j.foodhyd.2016.10.028
Félix Ángel, Manuel, et al. Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum. Elsevier, 2017. https://doi.org/10.1016/j.foodhyd.2016.10.028.
Félix Ángel, Manuel, Alberto Romero García, and Antonio Francisco Guerrero Conejo. Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum. Elsevier, 2017. https://doi.org/10.1016/j.foodhyd.2016.10.028.
Félix Ángel, M., Romero García, A. and Guerrero Conejo, A. F. (2017) Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum. Elsevier. Available at: https://doi.org/10.1016/j.foodhyd.2016.10.028.
M. Félix Ángel, A. Romero García, and A. F. Guerrero Conejo, “Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum,” Elsevier, 2017, doi: 10.1016/j.foodhyd.2016.10.028.
@misc{felixangel2017viscoelastic,
author = {Félix Ángel, Manuel and Romero García, Alberto and Guerrero Conejo, Antonio Francisco},
title = {Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum},
year = {2017},
publisher = {Elsevier},
doi = {10.1016/j.foodhyd.2016.10.028},
url = {https://doi.org/10.1016/j.foodhyd.2016.10.028}
}
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