Incorporating soy proteins into baked products for use in clinical studies.

MLA

Klein, Barbara P., et al. “Incorporating Soy Proteins into Baked Products for Use in Clinical Studies.” Journal of Nutrition, vol. 125, Mar. 1995, p. 666S–674S. EBSCOhost, https://doi.org/10.1093/jn/125.3_Suppl.666S.

APA

Klein, B. P., Perry, A. K., Adair, N., Klein, B. P., Perry, A. K., & Adair, N. (1995). Incorporating soy proteins into baked products for use in clinical studies. Journal of Nutrition, 125, 666S–674S. https://doi.org/10.1093/jn/125.3_Suppl.666S

Chicago

Klein, Barbara P., Aiko K. Perry, Nancy Adair, B P Klein, A K Perry, and N Adair. 1995. “Incorporating Soy Proteins into Baked Products for Use in Clinical Studies.” Journal of Nutrition 125 (March): 666S–674S. doi:10.1093/jn/125.3_Suppl.666S.