Brishti, F. H. (2020). Development of texturized vegetable protein from mung bean protein isolate and evaluation of its technofunctionality, structural, rheological and quality.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Brishti, Fatema Hossain. Development of Texturized Vegetable Protein from Mung Bean Protein Isolate and Evaluation of Its Technofunctionality, Structural, Rheological and Quality. 2020.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Brishti, Fatema Hossain. Development of Texturized Vegetable Protein from Mung Bean Protein Isolate and Evaluation of Its Technofunctionality, Structural, Rheological and Quality. 2020.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.