Cite
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
MLA
Boye, J. I., et al. “Comparison of the Functional Properties of Pea, Chickpea and Lentil Protein Concentrates Processed Using Ultrafiltration and Isoelectric Precipitation Techniques.” Food Research International, vol. 43, no. 2, Mar. 2010, pp. 537–46. EBSCOhost, https://doi.org/10.1016/j.foodres.2009.07.021.
APA
Boye, J. I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., & Rajamohamed, S. H. (2010). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International, 43(2), 537–546. https://doi.org/10.1016/j.foodres.2009.07.021
Chicago
Boye, J.I., S. Aksay, S. Roufik, S. Ribéreau, M. Mondor, E. Farnworth, and S.H. Rajamohamed. 2010. “Comparison of the Functional Properties of Pea, Chickpea and Lentil Protein Concentrates Processed Using Ultrafiltration and Isoelectric Precipitation Techniques.” Food Research International 43 (2): 537–46. doi:10.1016/j.foodres.2009.07.021.