Xie, Y., Li, Q., Meng, Y., Yang, B., Liu, Z., Liu, X., & Jiang, G. (2026). Improvement of Gelation Properties of Mutton Myofibrillar Protein Using Pea Protein Isolate: Intermolecular Interactions and Rheological Behavior. Journal of Food Process Engineering, 49(6), 1. https://doi.org/10.1111/jfpe.70593
Παραπομπή σε μορφή Chicago (17η εκδ.)Xie, Yutong, Qiran Li, Yuting Meng, Bohan Yang, Ziqing Liu, Xuejun Liu, και Guochuan Jiang. "Improvement of Gelation Properties of Mutton Myofibrillar Protein Using Pea Protein Isolate: Intermolecular Interactions and Rheological Behavior." Journal of Food Process Engineering 49, no. 6 (2026): 1. https://doi.org/10.1111/jfpe.70593.
Παραπομπή σε μορφή MLA (9th εκδ.)Xie, Yutong, et al. "Improvement of Gelation Properties of Mutton Myofibrillar Protein Using Pea Protein Isolate: Intermolecular Interactions and Rheological Behavior." Journal of Food Process Engineering, vol. 49, no. 6, 2026, p. 1, https://doi.org/10.1111/jfpe.70593.