Angelis, D. D., Latrofa, V., Squeo, G., Pasqualone, A., & Summo, C. Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction. Elsevier.
Chicago Style (17th ed.) CitationAngelis, Davide De, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, and Carmine Summo. Techno-functional, Rheological, and Chemical Properties of Plant-based Protein Ingredients Obtained with Dry Fractionation and Wet Extraction. Elsevier.
MLA (9th ed.) CitationAngelis, Davide De, et al. Techno-functional, Rheological, and Chemical Properties of Plant-based Protein Ingredients Obtained with Dry Fractionation and Wet Extraction. Elsevier.
Warning: These citations may not always be 100% accurate.