Spontaneous gelation of wheat gluten proteins in a food grade solvent

MLA

Marie-Hélène Morel, et al. Spontaneous Gelation of Wheat Gluten Proteins in a Food Grade Solvent. Jan. 2016. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2015.06.014⟩.

APA

Marie-Hélène Morel, Agnès Duri, Amélie Banc, Laurence Ramos, & Mohsen Dahesh. (2016). Spontaneous gelation of wheat gluten proteins in a food grade solvent. https://doi.org/10.1016/j.foodhyd.2015.06.014⟩

Chicago

Marie-Hélène Morel, Agnès Duri, Amélie Banc, Laurence Ramos, and Mohsen Dahesh. 2016. “Spontaneous Gelation of Wheat Gluten Proteins in a Food Grade Solvent,” January. doi:10.1016/j.foodhyd.2015.06.014⟩.