APA引文

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.) Citation

Brishti, 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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