Sousa, I., Batista, A. P., Raymundo, A., Empis, J., & Franco, J. M. (2010). Colored food emulsions - implications of pigment addition on the rheological behavior and microstructure.
Chicago Style (17th ed.) CitationSousa, Isabel, Ana Paula Batista, Anabela Raymundo, José Empis, and José Maria Franco. Colored Food Emulsions - Implications of Pigment Addition on the Rheological Behavior and Microstructure. 2010.
MLA (8th ed.) CitationSousa, Isabel, et al. Colored Food Emulsions - Implications of Pigment Addition on the Rheological Behavior and Microstructure. 2010.
Warning: These citations may not always be 100% accurate.