Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films.

MLA

Perez-Gago, M. B., and J. M. Krochta. “Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films.” Journal of Food Science (Wiley-Blackwell), vol. 66, no. 5, June 2001, pp. 705–10. EBSCOhost, https://doi.org/10.1111/j.1365-2621.2001.tb04625.x.

APA

Perez-Gago, M. B., & Krochta, J. M. (2001). Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films. Journal of Food Science (Wiley-Blackwell), 66(5), 705–710. https://doi.org/10.1111/j.1365-2621.2001.tb04625.x

Chicago

Perez-Gago, M. B., and J. M. Krochta. 2001. “Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films.” Journal of Food Science (Wiley-Blackwell) 66 (5): 705–10. doi:10.1111/j.1365-2621.2001.tb04625.x.