Citations refer to the original publication, not to a Scieee localized version.
Félix Ángel, M., Puerta, E. M., Bengoechea Ruiz, C., & Carrera Sánchez, C. (2021). Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate. Elsevier. https://doi.org/10.1016/j.jfoodeng.2020.110238
Félix Ángel, Manuel, et al. Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate. Elsevier, 2021. https://doi.org/10.1016/j.jfoodeng.2020.110238.
Félix Ángel, Manuel, Eva María Puerta, Carlos Bengoechea Ruiz, and Cecilio Carrera Sánchez. Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate. Elsevier, 2021. https://doi.org/10.1016/j.jfoodeng.2020.110238.
Félix Ángel, M. et al. (2021) Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate. Elsevier. Available at: https://doi.org/10.1016/j.jfoodeng.2020.110238.
M. Félix Ángel, E. M. Puerta, C. Bengoechea Ruiz, and C. Carrera Sánchez, “Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate,” Elsevier, 2021, doi: 10.1016/j.jfoodeng.2020.110238.
@misc{felixangel2021relationship,
author = {Félix Ángel, Manuel and Puerta, Eva María and Bengoechea Ruiz, Carlos and Carrera Sánchez, Cecilio},
title = {Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate},
year = {2021},
publisher = {Elsevier},
doi = {10.1016/j.jfoodeng.2020.110238},
url = {https://doi.org/10.1016/j.jfoodeng.2020.110238}
}
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