APA (7th ed.) Citation

Shekarforoush, E., Mirhosseini, H., Sarker, M. Z. I., Kostadinovic, S., Mohd Ghazali, H., Syed Muhammad, S. K., & Samaram, S. (2016). Soy protein–gum karaya conjugate: Emulsifying activity and rheological behavior in aqueous system and oil in water emulsion. Springer Verlag.

Chicago Style (17th ed.) Citation

Shekarforoush, Elhamalsadat, Hamed Mirhosseini, Md Zaidul Islam Sarker, Sanja Kostadinovic, Hasanah Mohd Ghazali, Sharifah Kharidah Syed Muhammad, and Shadi Samaram. Soy Protein–gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion. Springer Verlag, 2016.

MLA (9th ed.) Citation

Shekarforoush, Elhamalsadat, et al. Soy Protein–gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion. Springer Verlag, 2016.