Cite
Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products.
MLA
Wilbanks, D. J., et al. “Comparison of Micellar Casein Isolate and Nonfat Dry Milk for Use in the Production of High-Protein Cultured Milk Products.” Journal of Dairy Science, vol. 106, no. 1, Jan. 2023, pp. 61–74. EBSCOhost, https://doi.org/10.3168/jds.2022-22400.
APA
Wilbanks, D. J., Lee, M. R., Rahimi, Y. S., & Lucey, J. A. (2023). Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products. Journal of Dairy Science, 106(1), 61–74. https://doi.org/10.3168/jds.2022-22400
Chicago
Wilbanks, D.J., M.R. Lee, Y.S. Rahimi, and J.A. Lucey. 2023. “Comparison of Micellar Casein Isolate and Nonfat Dry Milk for Use in the Production of High-Protein Cultured Milk Products.” Journal of Dairy Science 106 (1): 61–74. doi:10.3168/jds.2022-22400.