Cite
Synergistic effects of processing parameters on the biochemical and physical properties of tofu made from yellow field pea (Pisum sativum), as determined by response surface methodology.
MLA
DePalma, Kevin, et al. “Synergistic Effects of Processing Parameters on the Biochemical and Physical Properties of Tofu Made from Yellow Field Pea (Pisum Sativum), as Determined by Response Surface Methodology.” Food Science & Nutrition, vol. 9, no. 2, Feb. 2021, pp. 1132–42. EBSCOhost, https://doi.org/10.1002/fsn3.2091.
APA
DePalma, K., Smith, B., & McDonald, A. G. (2021). Synergistic effects of processing parameters on the biochemical and physical properties of tofu made from yellow field pea (Pisum sativum), as determined by response surface methodology. Food Science & Nutrition, 9(2), 1132–1142. https://doi.org/10.1002/fsn3.2091
Chicago
DePalma, Kevin, Brennan Smith, and Armando G. McDonald. 2021. “Synergistic Effects of Processing Parameters on the Biochemical and Physical Properties of Tofu Made from Yellow Field Pea (Pisum Sativum), as Determined by Response Surface Methodology.” Food Science & Nutrition 9 (2): 1132–42. doi:10.1002/fsn3.2091.