Cite
Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH- and heat-induced aggregation.
MLA
Van de Vondel, Julie, et al. “Air-Water Interfacial and Foaming Properties of Native Protein in Aqueous Quinoa (Chenopodium Quinoa Willd.) Extracts: Impact of PH- and Heat-Induced Aggregation.” Food Hydrocolloids, vol. 144, Nov. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2023.108945.
APA
Van de Vondel, J., Janssen, F., Wouters, A. G. B., & Delcour, J. A. (2023). Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH- and heat-induced aggregation. Food Hydrocolloids, 144, N.PAG. https://doi.org/10.1016/j.foodhyd.2023.108945
Chicago
Van de Vondel, Julie, Frederik Janssen, Arno G.B. Wouters, and Jan A. Delcour. 2023. “Air-Water Interfacial and Foaming Properties of Native Protein in Aqueous Quinoa (Chenopodium Quinoa Willd.) Extracts: Impact of PH- and Heat-Induced Aggregation.” Food Hydrocolloids 144 (November): N.PAG. doi:10.1016/j.foodhyd.2023.108945.