Hossain Brishti, F. (2021). Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality. Elsevier BV.
シカゴスタイル引用形Hossain Brishti, Fatema. Texturized Mung Bean Protein As a Sustainable Food Source: Effects of Extrusion On Its Physical, Textural and Protein Quality. Elsevier BV, 2021.
MLA引用形式Hossain Brishti, Fatema. Texturized Mung Bean Protein As a Sustainable Food Source: Effects of Extrusion On Its Physical, Textural and Protein Quality. Elsevier BV, 2021.
警告: この引用は必ずしも正確ではありません.