Sung, W., Tan, C., Lai, P., Wang, S., Chiou, T., & Lee, W. Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers. MDPI AG.
Chicago Style (17th ed.) CitationSung, Wen-Chieh, Chui-Xuan Tan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou, and Wei-Ju Lee. Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers. MDPI AG.
MLA (9th ed.) CitationSung, Wen-Chieh, et al. Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers. MDPI AG.
Warning: These citations may not always be 100% accurate.