APA (7th ed.) Citation

Vargas, S. A., Amador‐Espejo, G. G., Ruiz‐López, I. I., & Ruiz‐Espinosa, H. (2026). Kappa Carrageenan‐Whey Protein Coacervates for Improving Ricotta Cheesemaking by Ultrasound‐Assisted Coprecipitation Processes. Journal of Food Process Engineering, 49(6), 1. https://doi.org/10.1111/jfpe.70618

Chicago Style (17th ed.) Citation

Vargas, Sara A., G. G. Amador‐Espejo, I. I. Ruiz‐López, and H. Ruiz‐Espinosa. "Kappa Carrageenan‐Whey Protein Coacervates for Improving Ricotta Cheesemaking by Ultrasound‐Assisted Coprecipitation Processes." Journal of Food Process Engineering 49, no. 6 (2026): 1. https://doi.org/10.1111/jfpe.70618.

MLA (9th ed.) Citation

Vargas, Sara A., et al. "Kappa Carrageenan‐Whey Protein Coacervates for Improving Ricotta Cheesemaking by Ultrasound‐Assisted Coprecipitation Processes." Journal of Food Process Engineering, vol. 49, no. 6, 2026, p. 1, https://doi.org/10.1111/jfpe.70618.