Citations refer to the original publication, not to a Scieee localized version.
Monteiro, M. A. F. (2025). Hybrid carrageenans as alternatives to commercial blends: rheological properties and performance in a food application. https://repositorium.uminho.pt/entities/publication/1c07b78e-df09-4829-89a0-cad876de6c13
Monteiro, Maria Alice Freitas. Hybrid carrageenans as alternatives to commercial blends: rheological properties and performance in a food application. 2025. https://repositorium.uminho.pt/entities/publication/1c07b78e-df09-4829-89a0-cad876de6c13.
Monteiro, Maria Alice Freitas. Hybrid carrageenans as alternatives to commercial blends: rheological properties and performance in a food application. 2025. https://repositorium.uminho.pt/entities/publication/1c07b78e-df09-4829-89a0-cad876de6c13.
Monteiro, M. A. F. (2025) Hybrid carrageenans as alternatives to commercial blends: rheological properties and performance in a food application. Available at: https://repositorium.uminho.pt/entities/publication/1c07b78e-df09-4829-89a0-cad876de6c13.
M. A. F. Monteiro, “Hybrid carrageenans as alternatives to commercial blends: rheological properties and performance in a food application,” 2025. [Online]. Available: https://repositorium.uminho.pt/entities/publication/1c07b78e-df09-4829-89a0-cad876de6c13
@misc{monteiro2025hybrid,
author = {Monteiro, Maria Alice Freitas},
title = {Hybrid carrageenans as alternatives to commercial blends: rheological properties and performance in a food application},
year = {2025},
url = {https://repositorium.uminho.pt/entities/publication/1c07b78e-df09-4829-89a0-cad876de6c13}
}
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