Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties.

MLA

Uribe-Wandurraga, Zaida Natalia, et al. “Sugar and No Sugar Added Fruit Microalgae-Enriched Jams: A Study about Their Physicochemical, Rheological, and Textural Properties.” European Food Research & Technology, vol. 247, no. 10, Oct. 2021, pp. 2565–78. EBSCOhost, https://doi.org/10.1007/s00217-021-03819-6.

APA

Uribe-Wandurraga, Z. N., Bravo-Villar, M., Igual, M., Savall, C., García-Segovia, P., & Martínez-Monzó, J. (2021). Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties. European Food Research & Technology, 247(10), 2565–2578. https://doi.org/10.1007/s00217-021-03819-6

Chicago

Uribe-Wandurraga, Zaida Natalia, María Bravo-Villar, Marta Igual, Carmen Savall, Purificación García-Segovia, and Javier Martínez-Monzó. 2021. “Sugar and No Sugar Added Fruit Microalgae-Enriched Jams: A Study about Their Physicochemical, Rheological, and Textural Properties.” European Food Research & Technology 247 (10): 2565–78. doi:10.1007/s00217-021-03819-6.