Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres.

MLA

Wang, Peng, et al. “Improving Gelling Properties of Myofibrillar Proteins Incorporating with Cellulose Micro/Nanofibres.” International Journal of Food Science & Technology, vol. 57, no. 6, June 2022, pp. 3428–39. EBSCOhost, https://doi.org/10.1111/ijfs.15667.

APA

Wang, P., Li, Y., Qu, Y., Wang, B., Sun, J., Miao, C., Huang, M., Huang, H., & Zhang, C. (2022). Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres. International Journal of Food Science & Technology, 57(6), 3428–3439. https://doi.org/10.1111/ijfs.15667

Chicago

Wang, Peng, Yan Li, Yujiao Qu, Baowei Wang, Jingxin Sun, Chunwei Miao, Ming Huang, He Huang, and Congxiang Zhang. 2022. “Improving Gelling Properties of Myofibrillar Proteins Incorporating with Cellulose Micro/Nanofibres.” International Journal of Food Science & Technology 57 (6): 3428–39. doi:10.1111/ijfs.15667.