Pennells, J.; Trigona, L.; Patel, H.; Ying, D.
Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion. Foods 2024, 13, 2168.
https://doi.org/10.3390/foods13142168
AMA Style
Pennells J, Trigona L, Patel H, Ying D.
Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion. Foods. 2024; 13(14):2168.
https://doi.org/10.3390/foods13142168
Chicago/Turabian Style
Pennells, Jordan, Louise Trigona, Hetvi Patel, and Danyang Ying.
2024. "Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion" Foods 13, no. 14: 2168.
https://doi.org/10.3390/foods13142168
APA Style
Pennells, J., Trigona, L., Patel, H., & Ying, D.
(2024). Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion. Foods, 13(14), 2168.
https://doi.org/10.3390/foods13142168