APA (7th ed.) Citation

O, G., LB, G., T, B., ME, P., & FT, S. (2023). Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate. Food research international (Ottawa, Ont.), 169, 112906. https://doi.org/10.1016/j.foodres.2023.112906

Chicago Style (17th ed.) Citation

O, Gul, Gul LB, Baskıncı T, Parlak ME, and Saricaoglu FT. "Influence of PH and Ionic Strength on the Bulk and Interfacial Rheology and Technofunctional Properties of Hazelnut Meal Protein Isolate." Food Research International (Ottawa, Ont.) 169 (2023): 112906. https://doi.org/10.1016/j.foodres.2023.112906.

MLA (9th ed.) Citation

O, Gul, et al. "Influence of PH and Ionic Strength on the Bulk and Interfacial Rheology and Technofunctional Properties of Hazelnut Meal Protein Isolate." Food Research International (Ottawa, Ont.), vol. 169, 2023, p. 112906, https://doi.org/10.1016/j.foodres.2023.112906.