APA (7th ed.) Citation

Ruttarattanamongkol, K., M., N. A., & Rizvi, S. S. (2015). Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion. Elsevier.

Chicago Style (17th ed.) Citation

Ruttarattanamongkol, Khanitta, Nor Afizah M., and Syed S.H Rizvi. Stability and Rheological Properties of Corn Oil and Butter Oil Emulsions Stabilized with Texturized Whey Proteins by Supercritical Fluid Extrusion. Elsevier, 2015.

MLA (9th ed.) Citation

Ruttarattanamongkol, Khanitta, et al. Stability and Rheological Properties of Corn Oil and Butter Oil Emulsions Stabilized with Texturized Whey Proteins by Supercritical Fluid Extrusion. Elsevier, 2015.