APA (7th ed.) Citation

Pronschinske, J., Govindasamy-Lucey, S., Jaeggi, J., Ibáñez, R., Johnson, M., & Lucey, J. (2025). Impact of protein content and pH on the properties of microwaved, expanded, shelf-stable cheese puff snacks made from dairy powders. Elsevier.

Chicago Style (17th ed.) Citation

Pronschinske, J.M, S. Govindasamy-Lucey, J.J Jaeggi, R.A Ibáñez, M.E Johnson, and J.A Lucey. Impact of Protein Content and PH on the Properties of Microwaved, Expanded, Shelf-stable Cheese Puff Snacks Made from Dairy Powders. Elsevier, 2025.

MLA (9th ed.) Citation

Pronschinske, J.M, et al. Impact of Protein Content and PH on the Properties of Microwaved, Expanded, Shelf-stable Cheese Puff Snacks Made from Dairy Powders. Elsevier, 2025.