PubAg

Main content area

MLA

Tau, Terry, and Sundaram Gunasekaran. "Thermorheological Evaluation of Gelation of Gelatin with Sugar Substitutes." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 69, pp. 570-578. doi: 10.1016/j.lwt.2016.02.015

APA

Tau, T., & Gunasekaran, S. (2016). Thermorheological evaluation of gelation of gelatin with sugar substitutes. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 69, 570-578. doi: 10.1016/j.lwt.2016.02.015

Chicago

Tau, Terry, and Sundaram Gunasekaran. "Thermorheological evaluation of gelation of gelatin with sugar substitutes" Lebensmittel-Wissenschaft + [i.e. und] Technologie 69, 1 (2016): 570-578. doi: 10.1016/j.lwt.2016.02.015