Brumă, M.; Banu, I.; Vasilean, I.; Grigore-Gurgu, L.; Dumitrașcu, L.; Aprodu, I.
Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality. Appl. Sci. 2024, 14, 3640.
https://doi.org/10.3390/app14093640
AMA Style
Brumă M, Banu I, Vasilean I, Grigore-Gurgu L, Dumitrașcu L, Aprodu I.
Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality. Applied Sciences. 2024; 14(9):3640.
https://doi.org/10.3390/app14093640
Chicago/Turabian Style
Brumă (Călin), Mihaela, Iuliana Banu, Ina Vasilean, Leontina Grigore-Gurgu, Loredana Dumitrașcu, and Iuliana Aprodu.
2024. "Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality" Applied Sciences 14, no. 9: 3640.
https://doi.org/10.3390/app14093640
APA Style
Brumă, M., Banu, I., Vasilean, I., Grigore-Gurgu, L., Dumitrașcu, L., & Aprodu, I.
(2024). Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality. Applied Sciences, 14(9), 3640.
https://doi.org/10.3390/app14093640