Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

MLA

Paul S. Clegg, et al. “Foaming, Emulsifying and Rheological Properties of Extracts from a Co-Product of the Quorn Fermentation Process.” European Food Research and Technology, vol. 245, May 2019, pp. 1825–39. EBSCOhost, https://doi.org/10.1007/s00217-019-03287-z.

APA

Paul S. Clegg, Julien Lonchamp, & Stephen R. Euston. (2019). Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process. European Food Research and Technology, 245, 1825–1839. https://doi.org/10.1007/s00217-019-03287-z

Chicago

Paul S. Clegg, Julien Lonchamp, and Stephen R. Euston. 2019. “Foaming, Emulsifying and Rheological Properties of Extracts from a Co-Product of the Quorn Fermentation Process.” European Food Research and Technology 245 (May): 1825–39. doi:10.1007/s00217-019-03287-z.