Citations refer to the original publication, not to a Scieee localized version.
Castro-Criado, D., Jiménez-Rosado, M., Pérez-Puyana, V. M., & Romero García, A. (2023). Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation. MDPI. https://doi.org/10.3390/foods12030507
Castro-Criado, Daniel, et al. Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation. MDPI, 2023. https://doi.org/10.3390/foods12030507.
Castro-Criado, Daniel, Mercedes Jiménez-Rosado, Víctor Manuel Pérez-Puyana, and Alberto Romero García. Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation. MDPI, 2023. https://doi.org/10.3390/foods12030507.
Castro-Criado, D. et al. (2023) Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation. MDPI. Available at: https://doi.org/10.3390/foods12030507.
D. Castro-Criado, M. Jiménez-Rosado, V. M. Pérez-Puyana, and A. Romero García, “Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation,” MDPI, 2023, doi: 10.3390/foods12030507.
@misc{castrocriado2023protein,
author = {Castro-Criado, Daniel and Jiménez-Rosado, Mercedes and Pérez-Puyana, Víctor Manuel and Romero García, Alberto},
title = {Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation},
year = {2023},
publisher = {MDPI},
doi = {10.3390/foods12030507},
url = {https://doi.org/10.3390/foods12030507}
}
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