APA (7th ed.) Citation

Thompson, B. R., Horozov, T. S., Stoyanov, S. D., & Paunov, V. N. (2017). Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads. Food & function, 8(8), 2967. https://doi.org/10.1039/c7fo00867h

Chicago Style (17th ed.) Citation

Thompson, Benjamin R., Tommy S. Horozov, Simeon D. Stoyanov, and Vesselin N. Paunov. "Structuring and Calorie Control of Bakery Products by Templating Batter with Ultra Melt-resistant Food-grade Hydrogel Beads." Food & Function 8, no. 8 (2017): 2967. https://doi.org/10.1039/c7fo00867h.

MLA (9th ed.) Citation

Thompson, Benjamin R., et al. "Structuring and Calorie Control of Bakery Products by Templating Batter with Ultra Melt-resistant Food-grade Hydrogel Beads." Food & Function, vol. 8, no. 8, 2017, p. 2967, https://doi.org/10.1039/c7fo00867h.