APA (7th ed.) Citation

HW, C., Y, Y., SH, H., Y, C., S, P., & J, H. (2024). Tri-component hydrocolloid as egg white replacement in meringues: Gellan gum with soy protein isolate and maltodextrin. Journal of the science of food and agriculture, 104(10), 6166. https://doi.org/10.1002/jsfa.13452

Chicago Style (17th ed.) Citation

HW, Choi, You Y, Ham SH, Choe Y, Park S, and Hahn J. "Tri-component Hydrocolloid as Egg White Replacement in Meringues: Gellan Gum with Soy Protein Isolate and Maltodextrin." Journal of the Science of Food and Agriculture 104, no. 10 (2024): 6166. https://doi.org/10.1002/jsfa.13452.

MLA (9th ed.) Citation

HW, Choi, et al. "Tri-component Hydrocolloid as Egg White Replacement in Meringues: Gellan Gum with Soy Protein Isolate and Maltodextrin." Journal of the Science of Food and Agriculture, vol. 104, no. 10, 2024, p. 6166, https://doi.org/10.1002/jsfa.13452.