Spotti, M. J. Et Al. 2017. Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior. Food Hydrocolloids , vol.63 , 696-704.

Spotti, M. J., Tarhan, Ö., Schaffter, S., Corvalan, C., & Campanella, O. H., (2017). Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior. Food Hydrocolloids , vol.63, 696-704.

Spotti, Maria Et Al. "Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior," Food Hydrocolloids , vol.63, 696-704, 2017

Spotti, Maria J. Et Al. "Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior." Food Hydrocolloids , vol.63, pp.696-704, 2017

Spotti, M. J. Et Al. (2017) . "Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior." Food Hydrocolloids , vol.63, pp.696-704.

@article{article, author={Maria Julia Spotti Et Al. }, title={Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior}, journal={Food Hydrocolloids}, year=2017, pages={696-704} }