(2022). Effect of the concentration, pH, and Ca2+ Ions on the rheological properties of concentrate proteins from quinoa, lentil, and black bean.
Chicago Style (17th ed.) CitationEffect of the Concentration, PH, and Ca2+ Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean. 2022.
MLA (8th ed.) CitationEffect of the Concentration, PH, and Ca2+ Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean. 2022.
Warning: These citations may not always be 100% accurate.