Gutiérrez-Méndez, N.; Balderrama-Carmona, A.; GarcÃa-Sandoval, S.E.; RamÃrez-Vigil, P.; Leal-Ramos, M.Y.; GarcÃa-Triana, A.
Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium. Foods 2019, 8, 44.
https://doi.org/10.3390/foods8020044
AMA Style
Gutiérrez-Méndez N, Balderrama-Carmona A, GarcÃa-Sandoval SE, RamÃrez-Vigil P, Leal-Ramos MY, GarcÃa-Triana A.
Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium. Foods. 2019; 8(2):44.
https://doi.org/10.3390/foods8020044
Chicago/Turabian Style
Gutiérrez-Méndez, Néstor, Alejandro Balderrama-Carmona, Socorro E. GarcÃa-Sandoval, Pamela RamÃrez-Vigil, Martha Y. Leal-Ramos, and Antonio GarcÃa-Triana.
2019. "Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium" Foods 8, no. 2: 44.
https://doi.org/10.3390/foods8020044
APA Style
Gutiérrez-Méndez, N., Balderrama-Carmona, A., GarcÃa-Sandoval, S. E., RamÃrez-Vigil, P., Leal-Ramos, M. Y., & GarcÃa-Triana, A.
(2019). Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium. Foods, 8(2), 44.
https://doi.org/10.3390/foods8020044