Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG

MLA

Perrechil, F. A., and R. L. Cunha. “Development of Multiple Emulsions Based on the Repulsive Interaction between Sodium Caseinate and LBG.” Food Hydrocolloids, vol. 26, no. 1, Jan. 2012, pp. 126–34. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2011.04.017.

APA

Perrechil, F. A., & Cunha, R. L. (2012). Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG. Food Hydrocolloids, 26(1), 126–134. https://doi.org/10.1016/j.foodhyd.2011.04.017

Chicago

Perrechil, F.A., and R.L. Cunha. 2012. “Development of Multiple Emulsions Based on the Repulsive Interaction between Sodium Caseinate and LBG.” Food Hydrocolloids 26 (1): 126–34. doi:10.1016/j.foodhyd.2011.04.017.