Cite
Role of colloidal calcium phosphate in the acid gelation properties of heated skim milk
MLA
Anema, S. G. “Role of Colloidal Calcium Phosphate in the Acid Gelation Properties of Heated Skim Milk.” Food Chemistry, vol. 114, no. 1, May 2009, pp. 161–67. EBSCOhost, https://doi.org/10.1016/j.foodchem.2008.09.031.
APA
Anema, S. G. (2009). Role of colloidal calcium phosphate in the acid gelation properties of heated skim milk. Food Chemistry, 114(1), 161–167. https://doi.org/10.1016/j.foodchem.2008.09.031
Chicago
Anema, S.G. 2009. “Role of Colloidal Calcium Phosphate in the Acid Gelation Properties of Heated Skim Milk.” Food Chemistry 114 (1): 161–67. doi:10.1016/j.foodchem.2008.09.031.