PubAg

Main content area

MLA

Wouters, Arno G.B, et al. "Foaming and Air-water Interfacial Characteristics of Solutions Containing Both Gluten Hydrolysate and Egg White Protein." Food hydrocolloids, v. 77, pp. 176-186. doi: 10.1016/j.foodhyd.2017.09.033

APA

Wouters, A. G.B, Rombouts, I., Fierens, E., Brijs, K., Blecker, C., Delcour, J. A, & Murray, B. S. (2018). Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein. Food hydrocolloids, 77, 176-186. doi: 10.1016/j.foodhyd.2017.09.033

Chicago

Wouters, Arno G.B., Ine Rombouts, Ellen Fierens, Kristof Brijs, Christophe Blecker, Jan A Delcour, and Brent S Murray. "Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein" Food hydrocolloids 77, 1 (2018): 176-186. doi: 10.1016/j.foodhyd.2017.09.033