APA (7th ed.) Citation

Soukoulis, C., Lebesi, D., & Tzia, C. (2009). Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food chemistry, 115(2), 665-671. https://doi.org/10.1016/j.foodchem.2008.12.070

Chicago Style (17th ed.) Citation

Soukoulis, Christos, Dimitra Lebesi, and Constantina Tzia. "Enrichment of Ice Cream with Dietary Fibre: Effects on Rheological Properties, Ice Crystallisation and Glass Transition Phenomena." Food Chemistry 115, no. 2 (2009): 665-671. https://doi.org/10.1016/j.foodchem.2008.12.070.

MLA (9th ed.) Citation

Soukoulis, Christos, et al. "Enrichment of Ice Cream with Dietary Fibre: Effects on Rheological Properties, Ice Crystallisation and Glass Transition Phenomena." Food Chemistry, vol. 115, no. 2, 2009, pp. 665-671, https://doi.org/10.1016/j.foodchem.2008.12.070.