APA (7th ed.) Citation

Pronschinske, J., Govindasamy-Lucey, S., Jaeggi, J., Ibáñez, R., Johnson, M., & Lucey, J. Impact of protein content and pH on the properties of microwaved, expanded, shelf-stable cheese puff snacks made from dairy powders. Elsevier.

Chicago Style (17th ed.) Citation

Pronschinske, J.M, S. Govindasamy-Lucey, J.J Jaeggi, R.A Ibáñez, M.E Johnson, and J.A Lucey. Impact of Protein Content and PH on the Properties of Microwaved, Expanded, Shelf-stable Cheese Puff Snacks Made from Dairy Powders. Elsevier.

MLA (9th ed.) Citation

Pronschinske, J.M, et al. Impact of Protein Content and PH on the Properties of Microwaved, Expanded, Shelf-stable Cheese Puff Snacks Made from Dairy Powders. Elsevier.