Fan, S.; Fang, F.; Lei, A.; Zheng, J.; Zhang, F.
Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex. Foods 2021, 10, 2009.
https://doi.org/10.3390/foods10092009
AMA Style
Fan S, Fang F, Lei A, Zheng J, Zhang F.
Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex. Foods. 2021; 10(9):2009.
https://doi.org/10.3390/foods10092009
Chicago/Turabian Style
Fan, Shengyu, Fang Fang, Ailing Lei, Jiong Zheng, and Fusheng Zhang.
2021. "Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex" Foods 10, no. 9: 2009.
https://doi.org/10.3390/foods10092009
APA Style
Fan, S., Fang, F., Lei, A., Zheng, J., & Zhang, F.
(2021). Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex. Foods, 10(9), 2009.
https://doi.org/10.3390/foods10092009