The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

MLA

Anna Vincová, et al. “The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products.” Foods; Volume 12; Issue 8; Pages: 1602, Apr. 2023. EBSCOhost, https://doi.org/10.3390/foods12081602.

APA

Anna Vincová, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski, & Richardos Nikolaos Salek. (2023). The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products. Foods; Volume 12; Issue 8; Pages: 1602. https://doi.org/10.3390/foods12081602

Chicago

Anna Vincová, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski, and Richardos Nikolaos Salek. 2023. “The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products.” Foods; Volume 12; Issue 8; Pages: 1602, April. doi:10.3390/foods12081602.