Nateghi, L., Roohinejad, S., Totosaus, A., Rahmani, A., Tajabadi, N., Meimandipour, A., . . . Omidizadeh, A. (2012). Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers. WFL Publisher.
Chicago Style (17th ed.) CitationNateghi, Leila, et al. Physicochemical and Textural Properties of Reduced Fat Cheddar Cheese Formulated with Xanthan Gum And/or Sodium Caseinate as Fat Replacers. WFL Publisher, 2012.
MLA (9th ed.) CitationNateghi, Leila, et al. Physicochemical and Textural Properties of Reduced Fat Cheddar Cheese Formulated with Xanthan Gum And/or Sodium Caseinate as Fat Replacers. WFL Publisher, 2012.
Warning: These citations may not always be 100% accurate.