Partial substitution of whey protein concentrate by zein in high‐protein nutrition bars: An effective method to reduce hardening during storage.

MLA

Yu, Ningxiang, et al. “Partial Substitution of Whey Protein Concentrate by Zein in High‐protein Nutrition Bars: An Effective Method to Reduce Hardening during Storage.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 88, no. 4, Apr. 2023, pp. 1420–29. EBSCOhost, https://doi.org/10.1111/1750-3841.16515.

APA

Yu, N., Xu, J., Huang, B., Nie, X., Lu, Y., Ye, Q., & Meng, X. (2023). Partial substitution of whey protein concentrate by zein in high‐protein nutrition bars: An effective method to reduce hardening during storage. Journal of Food Science (John Wiley & Sons, Inc.), 88(4), 1420–1429. https://doi.org/10.1111/1750-3841.16515

Chicago

Yu, Ningxiang, Jinhua Xu, Baozhu Huang, Xiaohua Nie, Yuanchao Lu, Qin Ye, and Xianghe Meng. 2023. “Partial Substitution of Whey Protein Concentrate by Zein in High‐protein Nutrition Bars: An Effective Method to Reduce Hardening during Storage.” Journal of Food Science (John Wiley & Sons, Inc.) 88 (4): 1420–29. doi:10.1111/1750-3841.16515.