Hossain Brishti, F., Shyan, Y. C., Muhammad, K., Ismail-Fitry, M. R., Zarei, M., & Saari, N. (2021). Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality. Elsevier BV.
Chicago Style (17th ed.) CitationHossain Brishti, Fatema, Yea Chay Shyan, Kharidah Muhammad, Mohammad Rashedi Ismail-Fitry, Mohammad Zarei, and Nazamid Saari. Texturized Mung Bean Protein as a Sustainable Food Source: Effects of Extrusion on Its Physical, Textural and Protein Quality. Elsevier BV, 2021.
MLA (9th ed.) CitationHossain Brishti, Fatema, et al. Texturized Mung Bean Protein as a Sustainable Food Source: Effects of Extrusion on Its Physical, Textural and Protein Quality. Elsevier BV, 2021.
Warning: These citations may not always be 100% accurate.