Mohammad Hani Ahmad, A. (2022). Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Mohammad Hani Ahmad, Alrosan. Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties. 2022.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Mohammad Hani Ahmad, Alrosan. Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties. 2022.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.