APA (7th ed.) Citation

Zhang, Y., Zang, J., Liu, S., Yan, B., Tang, D., Chen, J., . . . Yin, Z. Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture. MDPI AG.

Chicago Style (17th ed.) Citation

Zhang, Yuanyuan, et al. Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture. MDPI AG.

MLA (9th ed.) Citation

Zhang, Yuanyuan, et al. Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture. MDPI AG.