Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels

MLA

Ashkan Madadlou, et al. “Influence of the Maillard Reaction on the Properties of Cold-Set Whey Protein and Maltodextrin Binary Gels.” International Dairy Journal, vol. 90, Mar. 2019, pp. 79–87. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....f4068d5f68245fe5fc76f39682967323&authtype=sso&custid=ns315887.

APA

Ashkan Madadlou, Gholamreza Askari, Amir Vahedifar, & Bahareh Meydani. (2019). Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels. International Dairy Journal, 90, 79–87.

Chicago

Ashkan Madadlou, Gholamreza Askari, Amir Vahedifar, and Bahareh Meydani. 2019. “Influence of the Maillard Reaction on the Properties of Cold-Set Whey Protein and Maltodextrin Binary Gels.” International Dairy Journal 90 (March): 79–87. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....f4068d5f68245fe5fc76f39682967323&authtype=sso&custid=ns315887.