APA (7th ed.) Citation

Shekarforoush, E., Mirhosseini, H., Sarker, M. Z. I., Kostadinovic, S., Ghazali, H. M., Muhamad, K., & Samaram, S. (2016). Soy protein–gum karaya conjugate: Emulsifying activity and rheological behavior in aqueous system and oil in water emulsion. Springer.

Chicago Style (17th ed.) Citation

Shekarforoush, Elhamalsadat, Hamed Mirhosseini, Md. Zaidul Islam Sarker, Sanja Kostadinovic, Hasanah Mohd Ghazali, Kharidah Muhamad, and Shadi Samaram. Soy Protein–gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion. Springer, 2016.

MLA (8th ed.) Citation

Shekarforoush, Elhamalsadat, et al. Soy Protein–gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion. Springer, 2016.