Cite
Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations.
MLA
Johansson, Mathias, et al. “Gelation Behaviour and Gel Properties of the 7S and 11S Globulin Protein Fractions from Faba Bean (Vicia Faba Var. Minor) at Different NaCl Concentrations.” Food Hydrocolloids, vol. 142, Sept. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2023.108789.
APA
Johansson, M., Karkehabadi, S., Johansson, D. P., & Langton, M. (2023). Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations. Food Hydrocolloids, 142, N.PAG. https://doi.org/10.1016/j.foodhyd.2023.108789
Chicago
Johansson, Mathias, Saeid Karkehabadi, Daniel P. Johansson, and Maud Langton. 2023. “Gelation Behaviour and Gel Properties of the 7S and 11S Globulin Protein Fractions from Faba Bean (Vicia Faba Var. Minor) at Different NaCl Concentrations.” Food Hydrocolloids 142 (September): N.PAG. doi:10.1016/j.foodhyd.2023.108789.