Cite
Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity
MLA
Bahareh Tabatabaee Amid, et al. “Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity.” Molecules, vol. 18, no. 12, Dec. 2013, pp. 15110–25. EBSCOhost, https://doi.org/10.3390/molecules181215110.
APA
Bahareh Tabatabaee Amid, Hamed Mirhosseini, Hashem Poorazarang, & Seyed Ali Mortazavi. (2013). Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity. Molecules, 18(12), 15110–15125. https://doi.org/10.3390/molecules181215110
Chicago
Bahareh Tabatabaee Amid, Hamed Mirhosseini, Hashem Poorazarang, and Seyed Ali Mortazavi. 2013. “Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity.” Molecules 18 (12): 15110–25. doi:10.3390/molecules181215110.