Soukoulis, C., & Fisk, I. D. (2016). Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: A review. Taylor & Francis.
Chicago Style (17th ed.) CitationSoukoulis, Christos, and Ian D. Fisk. Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallisation, Texture and Structure Stability in Frozen Dairy Desserts: A Review. Taylor & Francis, 2016.
MLA (9th ed.) CitationSoukoulis, Christos, and Ian D. Fisk. Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallisation, Texture and Structure Stability in Frozen Dairy Desserts: A Review. Taylor & Francis, 2016.
Warning: These citations may not always be 100% accurate.