APA (7th ed.) Citation

Liu, C., Yang, X., Ahmad, I., Tang, C., Li, L., Zhu, J., & Qi, J. (2011). Rheological Properties of Soybean β-Conglycinin in Aqueous Dispersions: Effects of Concentration, Ionic Strength and Thermal Treatment. International Journal of Food Properties, 14(2), 264. https://doi.org/10.1080/10942910903176352

Chicago Style (17th ed.) Citation

Liu, Chong, Xiao-Quan Yang, Ijaz Ahmad, Chuan-He Tang, Lin Li, Jian-Hua Zhu, and Jun-Ru Qi. "Rheological Properties of Soybean β-Conglycinin in Aqueous Dispersions: Effects of Concentration, Ionic Strength and Thermal Treatment." International Journal of Food Properties 14, no. 2 (2011): 264. https://doi.org/10.1080/10942910903176352.

MLA (9th ed.) Citation

Liu, Chong, et al. "Rheological Properties of Soybean β-Conglycinin in Aqueous Dispersions: Effects of Concentration, Ionic Strength and Thermal Treatment." International Journal of Food Properties, vol. 14, no. 2, 2011, p. 264, https://doi.org/10.1080/10942910903176352.