Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties

MLA

Valérie Beaumal, et al. Calcium Addition, PH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties. Aug. 2018. EBSCOhost, https://doi.org/10.1007/s11947-018-2164-8⟩.

APA

Valérie Beaumal, Sergio Ramon Vaudagna, Carlos Alberto Manassero, Marc Anton, & Francisco Speroni. (2018). Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties. https://doi.org/10.1007/s11947-018-2164-8⟩

Chicago

Valérie Beaumal, Sergio Ramon Vaudagna, Carlos Alberto Manassero, Marc Anton, and Francisco Speroni. 2018. “Calcium Addition, PH and High Hydrostatic Pressure Effects on Soybean Protein Isolates : Part 2: Emulsifying Properties,” August. doi:10.1007/s11947-018-2164-8⟩.