APA (7e ed.) Bronvermelding

Nussinovitch, A., & Hirashima, M. (2014). Cooking innovations: Using hydrocolloids for thickening, gelling, and emulsification. Taylor & Francis/CRC Press.

Chicago (17e ed.) Bronvermelding

Nussinovitch, A., en Madoka Hirashima. Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification. Boca Raton: Taylor & Francis/CRC Press, 2014.

MLA (9e ed.) Bronvermelding

Nussinovitch, A., en Madoka Hirashima. Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification. Taylor & Francis/CRC Press, 2014.