Brishti, F. H. (2020). Development of texturized vegetable protein from mung bean protein isolate and evaluation of its technofunctionality, structural, rheological and quality.
Chicago Style (17th ed.) CitationBrishti, Fatema Hossain. Development of Texturized Vegetable Protein from Mung Bean Protein Isolate and Evaluation of Its Technofunctionality, Structural, Rheological and Quality. 2020.
MLA引文Brishti, Fatema Hossain. Development of Texturized Vegetable Protein from Mung Bean Protein Isolate and Evaluation of Its Technofunctionality, Structural, Rheological and Quality. 2020.
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