Citations refer to the original publication, not to a Scieee localized version.
Ladjal Ettoumi, Y., Chibane, M., & Romero García, A. (2016). Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength. Elsevier. https://doi.org/10.1016/j.lwt.2015.10.051
Ladjal Ettoumi, Yakoub, et al. Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength. Elsevier, 2016. https://doi.org/10.1016/j.lwt.2015.10.051.
Ladjal Ettoumi, Yakoub, Mohamed Chibane, and Alberto Romero García. Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength. Elsevier, 2016. https://doi.org/10.1016/j.lwt.2015.10.051.
Ladjal Ettoumi, Y., Chibane, M. and Romero García, A. (2016) Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength. Elsevier. Available at: https://doi.org/10.1016/j.lwt.2015.10.051.
Y. Ladjal Ettoumi, M. Chibane, and A. Romero García, “Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength,” Elsevier, 2016, doi: 10.1016/j.lwt.2015.10.051.
@misc{ladjalettoumi2016emulsifying,
author = {Ladjal Ettoumi, Yakoub and Chibane, Mohamed and Romero García, Alberto},
title = {Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength},
year = {2016},
publisher = {Elsevier},
doi = {10.1016/j.lwt.2015.10.051},
url = {https://doi.org/10.1016/j.lwt.2015.10.051}
}
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