Manassero, C. A., David-Briand, E., Vaudagna, S. R., Anton, M., & Speroni, F. (2018). Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement.
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Chicago Style (17th ed.) Citation
Manassero, Carlos Alberto, Elisabeth David-Briand, Sergio Ramon Vaudagna, Marc Anton, and Francisco Speroni. Calcium Addition, PH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement. 2018.
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MLA (9th ed.) Citation
Manassero, Carlos Alberto, et al. Calcium Addition, PH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement. 2018.
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Warning: These citations may not always be 100% accurate.