APA (7th ed.) Citation

Taktak, W., Nasri, R., Hamdi, M., Gomez-Mascaraque, L., Lopez-Rubio, A., Li, S., . . . Sfax, É. N. d. d. (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, Wafa, 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 82 (2018): 278.

MLA (9th ed.) Citation

Taktak, Wafa, 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.