APA (7th ed.) Citation

Priyadarshini, B., Majumdar, R. K., Parhi, J., Maurya, P. K., Roy, D., & Saha, A. (2016). Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles. Food Science & Technology International, 22(3), 266. https://doi.org/10.1177/1082013215597086

Chicago Style (17th ed.) Citation

Priyadarshini, Bhargavi, Ranendra K. Majumdar, Janmejay Parhi, Pradip K. Maurya, Deepayan Roy, and Apurba Saha. "Gel Properties of Sutchi Catfish (Pangasius Hypophthalmus) Surimi as Affected by Selected Washing Process and Number of Washing Cycles." Food Science & Technology International 22, no. 3 (2016): 266. https://doi.org/10.1177/1082013215597086.

MLA (9th ed.) Citation

Priyadarshini, Bhargavi, et al. "Gel Properties of Sutchi Catfish (Pangasius Hypophthalmus) Surimi as Affected by Selected Washing Process and Number of Washing Cycles." Food Science & Technology International, vol. 22, no. 3, 2016, p. 266, https://doi.org/10.1177/1082013215597086.