Davy, P.; Akanbi, T.O.; Scarlett, C.J.; Kirkman, T.; Vuong, Q.
Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product. Processes 2024, 12, 76.
https://doi.org/10.3390/pr12010076
AMA Style
Davy P, Akanbi TO, Scarlett CJ, Kirkman T, Vuong Q.
Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product. Processes. 2024; 12(1):76.
https://doi.org/10.3390/pr12010076
Chicago/Turabian Style
Davy, Philip, Taiwo O. Akanbi, Christopher J. Scarlett, Timothy Kirkman, and Quan Vuong.
2024. "Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product" Processes 12, no. 1: 76.
https://doi.org/10.3390/pr12010076
APA Style
Davy, P., Akanbi, T. O., Scarlett, C. J., Kirkman, T., & Vuong, Q.
(2024). Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product. Processes, 12(1), 76.
https://doi.org/10.3390/pr12010076