Cao, Z.; Liu, Y.; Zhu, H.; Li, Y.; Xiao, Q.; Yi, C.
Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles. Foods 2021, 10, 1085.
https://doi.org/10.3390/foods10051085
AMA Style
Cao Z, Liu Y, Zhu H, Li Y, Xiao Q, Yi C.
Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles. Foods. 2021; 10(5):1085.
https://doi.org/10.3390/foods10051085
Chicago/Turabian Style
Cao, Zhongfu, Yang Liu, Hong Zhu, Yisi Li, Qian Xiao, and Cuiping Yi.
2021. "Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles" Foods 10, no. 5: 1085.
https://doi.org/10.3390/foods10051085
APA Style
Cao, Z., Liu, Y., Zhu, H., Li, Y., Xiao, Q., & Yi, C.
(2021). Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles. Foods, 10(5), 1085.
https://doi.org/10.3390/foods10051085