Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams.

MLA

Wei, Xueli, et al. “Effects of Monoacylglycerols with Different Saturation Degrees on Physical and Whipping Properties of Milk Fat-Based Whipping Creams.” Journal of Food Science and Technology, vol. 60, no. 9, Sept. 2023, pp. 2468–76. EBSCOhost, https://doi.org/10.1007/s13197-023-05769-1.

APA

Wei, X., Zhang, H., Cheong, L., Gong, J., Xu, X., & Bi, Y. (2023). Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams. Journal of Food Science and Technology, 60(9), 2468–2476. https://doi.org/10.1007/s13197-023-05769-1

Chicago

Wei, Xueli, Hong Zhang, Lingzhi Cheong, Jingjing Gong, Xuebing Xu, and Yanlan Bi. 2023. “Effects of Monoacylglycerols with Different Saturation Degrees on Physical and Whipping Properties of Milk Fat-Based Whipping Creams.” Journal of Food Science and Technology 60 (9): 2468–76. doi:10.1007/s13197-023-05769-1.