Spontaneous gelation of wheat gluten proteins in a food grade solvent.

MLA

Dahesh, Mohsen, et al. “Spontaneous Gelation of Wheat Gluten Proteins in a Food Grade Solvent.” Food Hydrocolloids, vol. 52, Jan. 2016, pp. 1–10. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2015.06.014.

APA

Dahesh, M., Banc, A., Duri, A., Morel, M.-H., & Ramos, L. (2016). Spontaneous gelation of wheat gluten proteins in a food grade solvent. Food Hydrocolloids, 52, 1–10. https://doi.org/10.1016/j.foodhyd.2015.06.014

Chicago

Dahesh, Mohsen, Amélie Banc, Agnès Duri, Marie-Hélène Morel, and Laurence Ramos. 2016. “Spontaneous Gelation of Wheat Gluten Proteins in a Food Grade Solvent.” Food Hydrocolloids 52 (January): 1–10. doi:10.1016/j.foodhyd.2015.06.014.