Cita APA (7a ed.)

(2002). κ-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties.

Cita Chicago Style (17a ed.)

κ-carrageenan - Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties. 2002.

Cita MLA (8a ed.)

κ-carrageenan - Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties. 2002.