The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar

MLA

Olga N. Krasulya, et al. “The Effects of Ultrasonic Treated Whey on the Structure Formation in Food Systems Based on Whey in Combination with Pectin and Agar-Agar.” Ultrasonics Sonochemistry, vol. 88, no. 106073-, Aug. 2022. EBSCOhost, https://doi.org/10.1016/j.ultsonch.2022.106073.

APA

Olga N. Krasulya, Nina I. Dunchenko, Valentina S. Yankovskaya, Elena S. Voloshina, & Srinivas Mettu. (2022). The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar. Ultrasonics Sonochemistry, 88(106073-). https://doi.org/10.1016/j.ultsonch.2022.106073

Chicago

Olga N. Krasulya, Nina I. Dunchenko, Valentina S. Yankovskaya, Elena S. Voloshina, and Srinivas Mettu. 2022. “The Effects of Ultrasonic Treated Whey on the Structure Formation in Food Systems Based on Whey in Combination with Pectin and Agar-Agar.” Ultrasonics Sonochemistry 88 (106073-). doi:10.1016/j.ultsonch.2022.106073.