Oupathumpanont, O., Thippayajan, S., Pannarat, N., Chaisingkan, P., & Wisansakkul, S. Formulation and evaluation of texture nutritional and sensory properties of plant-based cheese alternatives. Elsevier.
Chicago Style (17th ed.) CitationOupathumpanont, Orawan, Suchanart Thippayajan, Natthakan Pannarat, Piangthan Chaisingkan, and Sopida Wisansakkul. Formulation and Evaluation of Texture Nutritional and Sensory Properties of Plant-based Cheese Alternatives. Elsevier.
MLA (9th ed.) CitationOupathumpanont, Orawan, et al. Formulation and Evaluation of Texture Nutritional and Sensory Properties of Plant-based Cheese Alternatives. Elsevier.
Warning: These citations may not always be 100% accurate.