APA (7th ed.) Citation

Taktak, W., Nasri, R., Hamdi, M., Gómez-Mascaraque, L. G., López-Rubio, A., Li, S., . . . (Tunisie), M. d. l. S. e. d. l. R. S. (2018). Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process. Food Hydrocolloids, 82, 278.

Chicago Style (17th ed.) Citation

Taktak, Warfak, Rim Nasri, Marwa Hamdi, Laura G. Gómez-Mascaraque, Amparo López-Rubio, Suming Li, Moncef Nasri, Maha Karra-Chaâbouni, and Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie). "Physicochemical, Textural, Rheological and Microstructural Properties of Protein Isolate Gels Produced from European Eel (Anguilla Anguilla) by Heat-induced Gelation Process." Food Hydrocolloids 82 (2018): 278.

MLA (9th ed.) Citation

Taktak, Warfak, et al. "Physicochemical, Textural, Rheological and Microstructural Properties of Protein Isolate Gels Produced from European Eel (Anguilla Anguilla) by Heat-induced Gelation Process." Food Hydrocolloids, vol. 82, 2018, p. 278.