APA (7th ed.) Citation

Ji, Y., Silva, M., Lin, R., Adhikari, B., & Chandrapala, J. (2024). Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review. Food Reviews International, 40(10), 3816. https://doi.org/10.1080/87559129.2024.2374810

Chicago Style (17th ed.) Citation

Ji, Yuqi, Mayumi Silva, Ruohui Lin, Benu Adhikari, and Jayani Chandrapala. "Gelation and Thermal Stability of Camel Milk Protein and Soy Protein Blends: A Review." Food Reviews International 40, no. 10 (2024): 3816. https://doi.org/10.1080/87559129.2024.2374810.

MLA (9th ed.) Citation

Ji, Yuqi, et al. "Gelation and Thermal Stability of Camel Milk Protein and Soy Protein Blends: A Review." Food Reviews International, vol. 40, no. 10, 2024, p. 3816, https://doi.org/10.1080/87559129.2024.2374810.