Formulation and Structural Properties of Textured Vegetable Proteins Balls using Polydextrose

MLA

Nguyet T. M. Nguyen, et al. “Formulation and Structural Properties of Textured Vegetable Proteins Balls Using Polydextrose.” Chemical Engineering Transactions, vol. 106, Dec. 2023. EBSCOhost, https://doi.org/10.3303/CET23106123.

APA

Nguyet T. M. Nguyen, Vy T. T. Vu, & Phuong N. T. Dao. (2023). Formulation and Structural Properties of Textured Vegetable Proteins Balls using Polydextrose. Chemical Engineering Transactions, 106. https://doi.org/10.3303/CET23106123

Chicago

Nguyet T. M. Nguyen, Vy T. T. Vu, and Phuong N. T. Dao. 2023. “Formulation and Structural Properties of Textured Vegetable Proteins Balls Using Polydextrose.” Chemical Engineering Transactions 106 (December). doi:10.3303/CET23106123.