Alabi, O. O., Mthembu, M. N., & Amonsou, E. O. Rheological properties of Bambara groundnut and speckled sugar bean protein emulsion gels: Effect of high-pressure homogenisation. Elsevier.
Chicago Style (17th ed.) CitationAlabi, Opeyemi O., Mpilonhle N. Mthembu, and Eric O. Amonsou. Rheological Properties of Bambara Groundnut and Speckled Sugar Bean Protein Emulsion Gels: Effect of High-pressure Homogenisation. Elsevier.
MLA (9th ed.) CitationAlabi, Opeyemi O., et al. Rheological Properties of Bambara Groundnut and Speckled Sugar Bean Protein Emulsion Gels: Effect of High-pressure Homogenisation. Elsevier.
Warning: These citations may not always be 100% accurate.