(2014). The dynamic (oscillatory) rheological properties of imitation pizza cheese containing modified potato starch as a partial caseinate substitute. Food Research Journal, 24(2), 291-306.
MLA
. "The dynamic (oscillatory) rheological properties of imitation pizza cheese containing modified potato starch as a partial caseinate substitute", Food Research Journal, 24, 2, 2014, 291-306.
HARVARD
(2014). 'The dynamic (oscillatory) rheological properties of imitation pizza cheese containing modified potato starch as a partial caseinate substitute', Food Research Journal, 24(2), pp. 291-306.
CHICAGO
, "The dynamic (oscillatory) rheological properties of imitation pizza cheese containing modified potato starch as a partial caseinate substitute," Food Research Journal, 24 2 (2014): 291-306,
VANCOUVER
The dynamic (oscillatory) rheological properties of imitation pizza cheese containing modified potato starch as a partial caseinate substitute. Food Research Journal, 2014; 24(2): 291-306.
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