Citations refer to the original publication, not to a Scieee localized version.
Aguilar García, J. M., Batista, A. P., Nunes, M. C., Cordobés Carmona, F., Raimundo, A., & Guerrero Conejo, A. F. (2011). From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis. Elsevier. https://doi.org/10.1016/j.foodhyd.2010.08.006
Aguilar García, José Manuel, et al. From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis. Elsevier, 2011. https://doi.org/10.1016/j.foodhyd.2010.08.006.
Aguilar García, José Manuel, Ana Paula Batista, María Cristiana Nunes, Felipe Cordobés Carmona, Anabela Raimundo, and Antonio Francisco Guerrero Conejo. From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis. Elsevier, 2011. https://doi.org/10.1016/j.foodhyd.2010.08.006.
Aguilar García, J. M. et al. (2011) From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis. Elsevier. Available at: https://doi.org/10.1016/j.foodhyd.2010.08.006.
J. M. Aguilar García, A. P. Batista, M. C. Nunes, F. Cordobés Carmona, A. Raimundo, and A. F. Guerrero Conejo, “From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis,” Elsevier, 2011, doi: 10.1016/j.foodhyd.2010.08.006.
@misc{aguilargarcia2011from,
author = {Aguilar García, José Manuel and Batista, Ana Paula and Nunes, María Cristiana and Cordobés Carmona, Felipe and Raimundo, Anabela and Guerrero Conejo, Antonio Francisco},
title = {From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis},
year = {2011},
publisher = {Elsevier},
doi = {10.1016/j.foodhyd.2010.08.006},
url = {https://doi.org/10.1016/j.foodhyd.2010.08.006}
}
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