Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel

MLA

Federico Casanova, et al. “Combined Effect of Transglutaminase and Sodium Citrate on the Microstructure and Rheological Properties of Acid Milk Gel.” Food Hydrocolloids, vol. 82, Sept. 2018, pp. 304–11. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2018.03.038.

APA

Federico Casanova, Frédéric Gaucheron, Alvaro Vianna Novaes de Carvalho Teixeira, Luiz Antônio Minim, Guilherme Mendes da Silva, Naaman Francisco Nogueira Silva, & Antônio Fernandes de Carvalho. (2018). Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel. Food Hydrocolloids, 82, 304–311. https://doi.org/10.1016/j.foodhyd.2018.03.038

Chicago

Federico Casanova, Frédéric Gaucheron, Alvaro Vianna Novaes de Carvalho Teixeira, Luiz Antônio Minim, Guilherme Mendes da Silva, Naaman Francisco Nogueira Silva, and Antônio Fernandes de Carvalho. 2018. “Combined Effect of Transglutaminase and Sodium Citrate on the Microstructure and Rheological Properties of Acid Milk Gel.” Food Hydrocolloids 82 (September): 304–11. doi:10.1016/j.foodhyd.2018.03.038.