APA (7th ed.) Citation

He, C., Hu, Y., Woo, M. W., Xiong, H., & Zhao, Q. (2021). Effect of microbial transglutaminase on the structural and rheological characteristics and in vitro digestion of rice glutelin–casein blends. Food research international, 139, 109832. https://doi.org/10.1016/j.foodres.2020.109832

Chicago Style (17th ed.) Citation

He, Chengxin, Yu Hu, Meng Wai Woo, Hua Xiong, and Qiang Zhao. "Effect of Microbial Transglutaminase on the Structural and Rheological Characteristics and in Vitro Digestion of Rice Glutelin–casein Blends." Food Research International 139 (2021): 109832. https://doi.org/10.1016/j.foodres.2020.109832.

MLA (9th ed.) Citation

He, Chengxin, et al. "Effect of Microbial Transglutaminase on the Structural and Rheological Characteristics and in Vitro Digestion of Rice Glutelin–casein Blends." Food Research International, vol. 139, 2021, p. 109832, https://doi.org/10.1016/j.foodres.2020.109832.