Formulation and Structural Properties of Textured Vegetable Proteins Balls using Polydextrose.

MLA

Nguyen, Nguyet T. M., et al. “Formulation and Structural Properties of Textured Vegetable Proteins Balls Using Polydextrose.” CET Journal - Chemical Engineering Transactions, vol. 106, Dec. 2023, pp. 733–38. EBSCOhost, https://doi.org/10.3303/CET23106123.

APA

Nguyen, N. T. M., Vu, V. T. T., & Dao, P. N. T. (2023). Formulation and Structural Properties of Textured Vegetable Proteins Balls using Polydextrose. CET Journal - Chemical Engineering Transactions, 106, 733–738. https://doi.org/10.3303/CET23106123

Chicago

Nguyen, Nguyet T. M., Vy T. T. Vu, and Phuong N. T. Dao. 2023. “Formulation and Structural Properties of Textured Vegetable Proteins Balls Using Polydextrose.” CET Journal - Chemical Engineering Transactions 106 (December): 733–38. doi:10.3303/CET23106123.