APA (7th ed.) Citation

Kumar, Y., Tyagi, S. K., Vishwakarma, R. K., & Kalia, A. (2017). Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer. International Journal of Food Properties, 20, S1132. https://doi.org/10.1080/10942912.2017.1336721

Chicago Style (17th ed.) Citation

Kumar, Yogesh, S. K. Tyagi, R. K. Vishwakarma, and Anu Kalia. "Textural, Microstructural, and Dynamic Rheological Properties of Low-fat Meat Emulsion Containing Aloe Gel as Potential Fat Replacer." International Journal of Food Properties 20 (2017): S1132. https://doi.org/10.1080/10942912.2017.1336721.

MLA (9th ed.) Citation

Kumar, Yogesh, et al. "Textural, Microstructural, and Dynamic Rheological Properties of Low-fat Meat Emulsion Containing Aloe Gel as Potential Fat Replacer." International Journal of Food Properties, vol. 20, 2017, p. S1132, https://doi.org/10.1080/10942912.2017.1336721.