Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance.

MLA

Li, Diming, et al. “Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance.” Foods, vol. 13, no. 23, Dec. 2024, p. 3840. EBSCOhost, https://doi.org/10.3390/foods13233840.

APA

Li, D., Shi, Y., Ouyang, Z., Teng, Y., Chen, B., Chen, Y., Luo, Y., Zhang, N., Kumar, N., Li, Y., Li, B., & Zhu, X. (2024). Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance. Foods, 13(23), 3840. https://doi.org/10.3390/foods13233840

Chicago

Li, Diming, Youqing Shi, Zhihan Ouyang, Yongxin Teng, Boru Chen, Yingying Chen, Yufan Luo, et al. 2024. “Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance.” Foods 13 (23): 3840. doi:10.3390/foods13233840.