Cite
Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism.
MLA
Duhoranimana, Emmanuel, et al. “Effect of Sodium Carboxymethyl Cellulose on Complex Coacervates Formation with Gelatin: Coacervates Characterization, Stabilization and Formation Mechanism.” Food Hydrocolloids, vol. 69, Aug. 2017, pp. 111–20. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2017.01.035.
APA
Duhoranimana, E., Karangwa, E., Lai, L., Xu, X., Yu, J., Xia, S., Zhang, X., Muhoza, B., & Habinshuti, I. (2017). Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism. Food Hydrocolloids, 69, 111–120. https://doi.org/10.1016/j.foodhyd.2017.01.035
Chicago
Duhoranimana, Emmanuel, Eric Karangwa, Lingfeng Lai, Xing Xu, Jingyang Yu, Shuqin Xia, Xiaoming Zhang, Bertrand Muhoza, and Ildephonse Habinshuti. 2017. “Effect of Sodium Carboxymethyl Cellulose on Complex Coacervates Formation with Gelatin: Coacervates Characterization, Stabilization and Formation Mechanism.” Food Hydrocolloids 69 (August): 111–20. doi:10.1016/j.foodhyd.2017.01.035.