PubAg

Main content area

MLA

Wang, Fang, et al. "Effect of Carrageenan On Physicochemical and Functional Properties of Low‐fat Colby Cheese." Journal of food science, v. 81,.8 pp. E1949. doi: 10.1111/1750-3841.13369

APA

Wang, F., Tong, Q., Luo, J., Xu, Y., & Ren, F. (2016). Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese. Journal of food science, 81, E1949. doi: 10.1111/1750-3841.13369

Chicago

Wang, Fang, Qigen Tong, Jie Luo, Yiqing Xu, and Fazheng Ren. "Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese" Journal of food science 81, no. 8 (2016): E1949. doi: 10.1111/1750-3841.13369