APA (7th ed.) Citation

Ladjal-Ettoumi, Y., Boudries, H., Chibane, M., & Romero, A. (2016). Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties. Food Biophysics, 11(1), 43. https://doi.org/10.1007/s11483-015-9411-6

Chicago Style (17th ed.) Citation

Ladjal-Ettoumi, Yakoub, Hafid Boudries, Mohamed Chibane, and Alberto Romero. "Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties." Food Biophysics 11, no. 1 (2016): 43. https://doi.org/10.1007/s11483-015-9411-6.

MLA (9th ed.) Citation

Ladjal-Ettoumi, Yakoub, et al. "Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties." Food Biophysics, vol. 11, no. 1, 2016, p. 43, https://doi.org/10.1007/s11483-015-9411-6.