Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions

MLA

Khouryieh, H. A., et al. “Influence of Deacetylation on the Rheological Properties of Xanthan-Guar Interactions in Dilute Aqueous Solutions.” Journal of Food Science, vol. 72, no. 3, Apr. 2007, p. 173. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.166218158&authtype=sso&custid=ns315887.

APA

Khouryieh, H. A., Herald, T. J., Aramouni, F., Bean, S., & Alavi, S. (2007). Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions. Journal of Food Science, 72(3), 173.

Chicago

Khouryieh, H.A., T.J. Herald, F. Aramouni, S. Bean, and S. Alavi. 2007. “Influence of Deacetylation on the Rheological Properties of Xanthan-Guar Interactions in Dilute Aqueous Solutions.” Journal of Food Science 72 (3): 173. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.166218158&authtype=sso&custid=ns315887.