Amid, B. T., & Mirhosseini, H. (2014). Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: Enhancement of interfacial activity through conjugation process. Elsevier.
Chicago Style (17th ed.) CitationAmid, Bahareh Tabatabaee, and Hamed Mirhosseini. Stabilization of Water in Oil in Water (W/O/W) Emulsion Using Whey Protein Isolate-conjugated Durian Seed Gum: Enhancement of Interfacial Activity Through Conjugation Process. Elsevier, 2014.
MLA (9th ed.) CitationAmid, Bahareh Tabatabaee, and Hamed Mirhosseini. Stabilization of Water in Oil in Water (W/O/W) Emulsion Using Whey Protein Isolate-conjugated Durian Seed Gum: Enhancement of Interfacial Activity Through Conjugation Process. Elsevier, 2014.
Warning: These citations may not always be 100% accurate.