β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

MLA

Valérie Beaumal, et al. “β-Conglycinin and Glycinin Soybean Protein Emulsions Treated by Combined Temperature–high-Pressure Treatment.” Food Hydrocolloids, vol. 25, May 2011, pp. 389–97. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2010.07.005.

APA

Valérie Beaumal, M. de Lamballerie, Francisco Speroni, Maria Cecilia Puppo, Marc Anton, & María Cristina Añón. (2011). β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment. Food Hydrocolloids, 25, 389–397. https://doi.org/10.1016/j.foodhyd.2010.07.005

Chicago

Valérie Beaumal, M. de Lamballerie, Francisco Speroni, Maria Cecilia Puppo, Marc Anton, and María Cristina Añón. 2011. “β-Conglycinin and Glycinin Soybean Protein Emulsions Treated by Combined Temperature–high-Pressure Treatment.” Food Hydrocolloids 25 (May): 389–97. doi:10.1016/j.foodhyd.2010.07.005.