Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels

MLA

Uwe Schwarzenbolz, et al. “Cross-Linking with Microbial Transglutaminase: Relationship between Polymerisation Degree and Stiffness of Acid Casein Gels.” International Dairy Journal, vol. 38, Oct. 2014, pp. 174–78. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........2f8ea9994efd55fdb90b648405920f22&authtype=sso&custid=ns315887.

APA

Uwe Schwarzenbolz, Jürgen Löbner, Doris Jaros, Norbert Raak, Thomas Henle, & Harald Rohm. (2014). Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels. International Dairy Journal, 38, 174–178.

Chicago

Uwe Schwarzenbolz, Jürgen Löbner, Doris Jaros, Norbert Raak, Thomas Henle, and Harald Rohm. 2014. “Cross-Linking with Microbial Transglutaminase: Relationship between Polymerisation Degree and Stiffness of Acid Casein Gels.” International Dairy Journal 38 (October): 174–78. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........2f8ea9994efd55fdb90b648405920f22&authtype=sso&custid=ns315887.