Cite
The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white.
MLA
Tian, Yue, et al. “The Impact of Ultrasound Treatment Combined with Flaxseed Gum on the Foaming Properties of Egg White.” Food Hydrocolloids, vol. 148, Mar. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodhyd.2023.109507.
APA
Tian, Y., Pi, J., Lv, J., Chen, Y., Ma, M., & Fu, X. (2024). The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white. Food Hydrocolloids, 148, N.PAG. https://doi.org/10.1016/j.foodhyd.2023.109507
Chicago
Tian, Yue, Jingzi Pi, Jiran Lv, Yinxia Chen, Meihu Ma, and Xing Fu. 2024. “The Impact of Ultrasound Treatment Combined with Flaxseed Gum on the Foaming Properties of Egg White.” Food Hydrocolloids 148 (March): N.PAG. doi:10.1016/j.foodhyd.2023.109507.