APA (7th ed.) Citation

Ferdowsian, S., Kazemi-Taskooh, Z., Varidi, M. J., Nooshkam, M., & Varidi, M. Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce. Elsevier.

Chicago Style (17th ed.) Citation

Ferdowsian, Setayesh, Zahra Kazemi-Taskooh, Mohammad Javad Varidi, Majid Nooshkam, and Mehdi Varidi. Optimization of Cold-induced Aerated Gels Formed by Maillard-driven Conjugates of SPI-gellan Gum as an Oil Substitute in Mayonnaise Sauce. Elsevier.

MLA (9th ed.) Citation

Ferdowsian, Setayesh, et al. Optimization of Cold-induced Aerated Gels Formed by Maillard-driven Conjugates of SPI-gellan Gum as an Oil Substitute in Mayonnaise Sauce. Elsevier.