Rafe, A.; Shadordizadeh, T.; Hesarinejad, M.A.; Lorenzo, J.M.; Abd El-Maksoud, A.A.; Cheng, W.; Mozafari, M.R.; Abedelmaksoud, T.G.
Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods 2022, 11, 3913.
https://doi.org/10.3390/foods11233913
AMA Style
Rafe A, Shadordizadeh T, Hesarinejad MA, Lorenzo JM, Abd El-Maksoud AA, Cheng W, Mozafari MR, Abedelmaksoud TG.
Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods. 2022; 11(23):3913.
https://doi.org/10.3390/foods11233913
Chicago/Turabian Style
Rafe, Ali, Talieh Shadordizadeh, Mohammad Ali Hesarinejad, Jose M. Lorenzo, Ahmed Ali Abd El-Maksoud, Weiwei Cheng, M. R. Mozafari, and Tarek Gamal Abedelmaksoud.
2022. "Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid" Foods 11, no. 23: 3913.
https://doi.org/10.3390/foods11233913
APA Style
Rafe, A., Shadordizadeh, T., Hesarinejad, M. A., Lorenzo, J. M., Abd El-Maksoud, A. A., Cheng, W., Mozafari, M. R., & Abedelmaksoud, T. G.
(2022). Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods, 11(23), 3913.
https://doi.org/10.3390/foods11233913
