APA (7th ed.) Citation

Cheong, K. W., Mirhosseini, H., Leong, W. F., Sheikh Abdul Hamid, N., Osman, A., Basri, M., & Tan, C. P. (2015). Rheological properties of modified starch-whey protein isolate stabilized soursop beverage emulsion systems. Springer.

Chicago Style (17th ed.) Citation

Cheong, Kok Whye, Hamed Mirhosseini, Wai Fun Leong, Nazimah Sheikh Abdul Hamid, Azizah Osman, Mahiran Basri, and Chin Ping Tan. Rheological Properties of Modified Starch-whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems. Springer, 2015.

MLA (9th ed.) Citation

Cheong, Kok Whye, et al. Rheological Properties of Modified Starch-whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems. Springer, 2015.