Cite
Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding.
MLA
Wang, Zhuying, et al. “Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding.” Gels (2310-2861), vol. 10, no. 3, Mar. 2024, p. 204. EBSCOhost, https://doi.org/10.3390/gels10030204.
APA
Wang, Z., Yu, Z., Ren, S., Liu, J., Xu, J., Guo, Z., & Wang, Z. (2024). Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding. Gels (2310-2861), 10(3), 204. https://doi.org/10.3390/gels10030204
Chicago
Wang, Zhuying, Zhenhai Yu, Shuanghe Ren, Jun Liu, Jing Xu, Zengwang Guo, and Zhongjiang Wang. 2024. “Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding.” Gels (2310-2861) 10 (3): 204. doi:10.3390/gels10030204.