Santoso, T.; Al-Shaikhli, Y.; Ho, T.M.; Rajapakse, M.; Le, T.T.
Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate. Foods 2025, 14, 1976.
https://doi.org/10.3390/foods14111976
AMA Style
Santoso T, Al-Shaikhli Y, Ho TM, Rajapakse M, Le TT.
Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate. Foods. 2025; 14(11):1976.
https://doi.org/10.3390/foods14111976
Chicago/Turabian Style
Santoso, Teguh, Yusur Al-Shaikhli, Thao M. Ho, Mishenki Rajapakse, and Thao T. Le.
2025. "Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate" Foods 14, no. 11: 1976.
https://doi.org/10.3390/foods14111976
APA Style
Santoso, T., Al-Shaikhli, Y., Ho, T. M., Rajapakse, M., & Le, T. T.
(2025). Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate. Foods, 14(11), 1976.
https://doi.org/10.3390/foods14111976