Cita APA (7a ed.)

Palazolo, G. G., Sorgentini, D. A., & Wagner, J. (2004). Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins: Creaming stability of oil-in-water emulsions.

Cita Chicago Style (17a ed.)

Palazolo, Gonzalo Gastón, Delia A. Sorgentini, y Jorge Wagner. Emulsifying Properties and Surface Behavior of Native and Denatured Whey Soy Proteins in Comparison with Other Proteins: Creaming Stability of Oil-in-water Emulsions. 2004.

Cita MLA (8a ed.)

Palazolo, Gonzalo Gastón, et al. Emulsifying Properties and Surface Behavior of Native and Denatured Whey Soy Proteins in Comparison with Other Proteins: Creaming Stability of Oil-in-water Emulsions. 2004.