Rawat, R., & Saini, C. S. (2025). Utilizing Dry-Heating Maillard Reaction Approach to Modify the Functional and Structural Properties of Ultrasound Pretreated Sunnhemp Protein Isolate with Dextran. Food & Bioprocess Technology, 18(2), 1483-1497. https://doi.org/10.1007/s11947-024-03547-1
Citace podle Chicago (17th ed.)Rawat, Rashmi, a Charanjiv Singh Saini. "Utilizing Dry-Heating Maillard Reaction Approach to Modify the Functional and Structural Properties of Ultrasound Pretreated Sunnhemp Protein Isolate with Dextran." Food & Bioprocess Technology 18, no. 2 (2025): 1483-1497. https://doi.org/10.1007/s11947-024-03547-1.
Citace podle MLA (9th ed.)Rawat, Rashmi, a Charanjiv Singh Saini. "Utilizing Dry-Heating Maillard Reaction Approach to Modify the Functional and Structural Properties of Ultrasound Pretreated Sunnhemp Protein Isolate with Dextran." Food & Bioprocess Technology, vol. 18, no. 2, 2025, pp. 1483-1497, https://doi.org/10.1007/s11947-024-03547-1.