Choi, H. W., Kim, J., Ham, S. H., Park, C., Kim, J., Hahn, J., & Choi, Y. J. Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies. Elsevier.
Chicago Style (17th ed.) CitationChoi, Hyun Woo, Jung-Hoon Kim, Seung Hwan Ham, Chaeyoung Park, Jeong-Won Kim, Jungwoo Hahn, and Young Jin Choi. Effect of Heating Time and Drying Method on the Functional Properties of Soy Protein Isolate–maltodextrin Conjugates for Plant-based Meringue Cookies. Elsevier.
MLA (9th ed.) CitationChoi, Hyun Woo, et al. Effect of Heating Time and Drying Method on the Functional Properties of Soy Protein Isolate–maltodextrin Conjugates for Plant-based Meringue Cookies. Elsevier.
Warning: These citations may not always be 100% accurate.