APA (7th ed.) Citation

Brishti, F. H., Zarei, M., Syed Muhammad, S. K., Mohammad Rashedi, I. F., Shukri, R., & Saari, N. (2017). Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Brishti, Fatema Hossain, Mohammad Zarei, Sharifah Kharidah Syed Muhammad, Ismail Fitry Mohammad Rashedi, Radhiah Shukri, and Nazamid Saari. Evaluation of the Functional Properties of Mung Bean Protein Isolate for Development of Textured Vegetable Protein. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.

MLA (9th ed.) Citation

Brishti, Fatema Hossain, et al. Evaluation of the Functional Properties of Mung Bean Protein Isolate for Development of Textured Vegetable Protein. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2017.