Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.

MLA

Ropciuc, Sorina, et al. “Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.” Gels (2310-2861), vol. 10, no. 6, June 2024, p. 397. EBSCOhost, https://doi.org/10.3390/gels10060397.

APA

Ropciuc, S., Ghinea, C., Leahu, A., Prisacaru, A. E., Oroian, M. A., Apostol, L. C., & Dranca, F. (2024). Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source. Gels (2310-2861), 10(6), 397. https://doi.org/10.3390/gels10060397

Chicago

Ropciuc, Sorina, Cristina Ghinea, Ana Leahu, Ancuta Elena Prisacaru, Mircea Adrian Oroian, Laura Carmen Apostol, and Florina Dranca. 2024. “Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.” Gels (2310-2861) 10 (6): 397. doi:10.3390/gels10060397.