Zhu, X.; Tan, B.; Li, K.; Liu, S.; Gu, Y.; Xia, T.; Bai, Y.; Wang, P.; Wang, R.
The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters. Foods 2022, 11, 1620.
https://doi.org/10.3390/foods11111620
AMA Style
Zhu X, Tan B, Li K, Liu S, Gu Y, Xia T, Bai Y, Wang P, Wang R.
The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters. Foods. 2022; 11(11):1620.
https://doi.org/10.3390/foods11111620
Chicago/Turabian Style
Zhu, Xueshen, Beibei Tan, Ke Li, Shaohua Liu, Ying Gu, Tianlan Xia, Yun Bai, Peng Wang, and Renlei Wang.
2022. "The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters" Foods 11, no. 11: 1620.
https://doi.org/10.3390/foods11111620
APA Style
Zhu, X., Tan, B., Li, K., Liu, S., Gu, Y., Xia, T., Bai, Y., Wang, P., & Wang, R.
(2022). The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters. Foods, 11(11), 1620.
https://doi.org/10.3390/foods11111620
