Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

MLA

Adetiya Rachman, et al. “Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour.” Foods, vol. 9, no. 5, May 2020, p. 589. EBSCOhost, https://doi.org/10.3390/foods9050589.

APA

Adetiya Rachman, Margaret A. Brennan, James Morton, & Charles S. Brennan. (2020). Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour. Foods, 9(5), 589. https://doi.org/10.3390/foods9050589

Chicago

Adetiya Rachman, Margaret A. Brennan, James Morton, and Charles S. Brennan. 2020. “Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour.” Foods 9 (5): 589. doi:10.3390/foods9050589.