Rheological Properties and Emulsifying Activity of Gum Karaya ( Sterculia Urens ) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification.

MLA

Shekarforoush, Elhamalsadat, et al. “Rheological Properties and Emulsifying Activity of Gum Karaya ( Sterculia Urens ) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification.” International Journal of Food Properties, vol. 19, no. 3, Mar. 2016, pp. 662–79. EBSCOhost, https://doi.org/10.1080/10942912.2015.1038836.

APA

Shekarforoush, E., Mirhosseini, H., Amid, B. T., Ghazali, H., Muhammad, K., Sarker, M. Z. I., & Paykary, M. (2016). Rheological Properties and Emulsifying Activity of Gum Karaya ( Sterculia Urens ) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification. International Journal of Food Properties, 19(3), 662–679. https://doi.org/10.1080/10942912.2015.1038836

Chicago

Shekarforoush, Elhamalsadat, Hamed Mirhosseini, Bahareh Tabatabaee Amid, Hasanah Ghazali, Kharidah Muhammad, Md Zaidul Islam Sarker, and Maryam Paykary. 2016. “Rheological Properties and Emulsifying Activity of Gum Karaya ( Sterculia Urens ) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification.” International Journal of Food Properties 19 (3): 662–79. doi:10.1080/10942912.2015.1038836.