APA (7th ed.) Citation

Lin, H. V., Huang, L., Tsai, J., & Sung, W. Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels. MDPI AG.

Chicago Style (17th ed.) Citation

Lin, Hong-Ting Victor, Luan-Hui Huang, Jenn-Shou Tsai, and Wen-Chieh Sung. Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels. MDPI AG.

MLA (9th ed.) Citation

Lin, Hong-Ting Victor, et al. Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels. MDPI AG.