Soleimani-Rambod, A.; Zomorodi, S.; Naghizadeh Raeisi, S.; Khosrowshahi Asl, A.; Shahidi, S.-A.
The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening. Coatings 2018, 8, 80.
https://doi.org/10.3390/coatings8020080
AMA Style
Soleimani-Rambod A, Zomorodi S, Naghizadeh Raeisi S, Khosrowshahi Asl A, Shahidi S-A.
The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening. Coatings. 2018; 8(2):80.
https://doi.org/10.3390/coatings8020080
Chicago/Turabian Style
Soleimani-Rambod, Afshin, Shahin Zomorodi, Shahram Naghizadeh Raeisi, Asghar Khosrowshahi Asl, and Seyed-Ahmad Shahidi.
2018. "The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening" Coatings 8, no. 2: 80.
https://doi.org/10.3390/coatings8020080
APA Style
Soleimani-Rambod, A., Zomorodi, S., Naghizadeh Raeisi, S., Khosrowshahi Asl, A., & Shahidi, S.-A.
(2018). The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening. Coatings, 8(2), 80.
https://doi.org/10.3390/coatings8020080