APA (7th ed.) Citation

Ushkalova, A. A., Zhao, R., Gu, Y., Wang, C., & Zhang, T. Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties. Elsevier.

Chicago Style (17th ed.) Citation

Ushkalova, Anastasiia A., Ru Zhao, Yu Gu, Cuina Wang, and Tiehua Zhang. Partially Substituting Cheese Base with Plant Proteins to Produce Processed Cheese: Textural, Rheological, Microstructural and Sensory Properties. Elsevier.

MLA (9th ed.) Citation

Ushkalova, Anastasiia A., et al. Partially Substituting Cheese Base with Plant Proteins to Produce Processed Cheese: Textural, Rheological, Microstructural and Sensory Properties. Elsevier.