Ojukwu, M., Tan, H. L., Murad, M., Nafchi, A. M., & Easa, A. M. (2023). Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 29(8), 799. https://doi.org/10.1177/10820132221121169
Style de citation ChicagoOjukwu, Moses, Hui Ling Tan, Maizura Murad, Abdorreza Mohammad Nafchi, et Azhar Mat Easa. "Improvement of Cooking and Textural Properties of Rice Flour-soy Protein Isolate Noodles Stabilised with Microbial Transglutaminase and Glucono-δ-lactone and Dried Using Superheated Steam." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 29, no. 8 (2023): 799. https://dx.doi.org/10.1177/10820132221121169.
Style de citation MLAOjukwu, Moses, et al. "Improvement of Cooking and Textural Properties of Rice Flour-soy Protein Isolate Noodles Stabilised with Microbial Transglutaminase and Glucono-δ-lactone and Dried Using Superheated Steam." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 29, no. 8, 2023, p. 799.