APA (7th ed.) Citation

Taylor, J., Johnson, S., Taylor, J., Njila, S., & Jackaman, C. (2016). Oxidation of commercial (a-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature.

Chicago Style (17th ed.) Citation

Taylor, J., Stuart Johnson, J. Taylor, S. Njila, and Connie Jackaman. Oxidation of Commercial (a-type) Zein with Hydrogen Peroxide Improves Its Hydration and Dramatically Increases Dough Extensibility Even Below Its Glass Transition Temperature. 2016.

MLA (9th ed.) Citation

Taylor, J., et al. Oxidation of Commercial (a-type) Zein with Hydrogen Peroxide Improves Its Hydration and Dramatically Increases Dough Extensibility Even Below Its Glass Transition Temperature. 2016.