Cite
Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry.
MLA
Matos, Jessica da Silva, et al. “Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry.” Processes, vol. 12, no. 8, Aug. 2024, p. 1742. EBSCOhost, https://doi.org/10.3390/pr12081742.
APA
Matos, J. da S., Costa, J. E. G., Krichanã, D. R. G. C., Azevedo, P. Z., Nascimento, A. L. A. A., Stringheta, P. C., Martins, E., & Campelo, P. H. (2024). Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry. Processes, 12(8), 1742. https://doi.org/10.3390/pr12081742
Chicago
Matos, Jessica da Silva, Juliana Eloy Granato Costa, Debora Raquel Gomes Castro Krichanã, Paula Zambe Azevedo, Amanda Lais Alves Almeida Nascimento, Paulo Cesar Stringheta, Evandro Martins, and Pedro Henrique Campelo. 2024. “Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry.” Processes 12 (8): 1742. doi:10.3390/pr12081742.