APA (7th ed.) Citation

Li, P., Wen, Y., Qiu, X., Chen, D., Zou, Y., & Zheng, Q. (2024). The rheological, textural, frictional, and digestive properties of starch-based cheese analogs prepared with tapioca starch and almond protein. International Journal of Food Engineering, 20(3), 181-189. https://doi.org/10.1515/ijfe-2023-0253

Chicago Style (17th ed.) Citation

Li, Peijiao, Yanwen Wen, Xiaomin Qiu, Douyi Chen, Yuan Zou, and Qianwang Zheng. "The Rheological, Textural, Frictional, and Digestive Properties of Starch-based Cheese Analogs Prepared with Tapioca Starch and Almond Protein." International Journal of Food Engineering 20, no. 3 (2024): 181-189. https://doi.org/10.1515/ijfe-2023-0253.

MLA (9th ed.) Citation

Li, Peijiao, et al. "The Rheological, Textural, Frictional, and Digestive Properties of Starch-based Cheese Analogs Prepared with Tapioca Starch and Almond Protein." International Journal of Food Engineering, vol. 20, no. 3, 2024, pp. 181-189, https://doi.org/10.1515/ijfe-2023-0253.