APA (7th ed.) Citation

Mantelet, M., Srivastava, R., Restagno, F., Souchon, I., & Mathieu, V. (2020). Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression. Food hydrocolloids, 109, 106099. https://doi.org/10.1016/j.foodhyd.2020.106099

Chicago Style (17th ed.) Citation

Mantelet, Mathieu, Rohit Srivastava, Frédéric Restagno, Isabelle Souchon, and Vincent Mathieu. "Real Time Ultrasound Assessment of Contact Progress Between Food Gels and Tongue Mimicking Surfaces During a Compression." Food Hydrocolloids 109 (2020): 106099. https://doi.org/10.1016/j.foodhyd.2020.106099.

MLA (9th ed.) Citation

Mantelet, Mathieu, et al. "Real Time Ultrasound Assessment of Contact Progress Between Food Gels and Tongue Mimicking Surfaces During a Compression." Food Hydrocolloids, vol. 109, 2020, p. 106099, https://doi.org/10.1016/j.foodhyd.2020.106099.