LI Hongjuan, L. Z. Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese. China Food Publishing Company.
Chicago Style (17th ed.) CitationLI Hongjuan, LI Zhen. Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese. China Food Publishing Company.
MLA (9th ed.) CitationLI Hongjuan, LI Zhen. Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese. China Food Publishing Company.
Warning: These citations may not always be 100% accurate.