Balonga, B. P., Garcia, V. V., Completo, G. C. J., & Flores, F. P. (2023). Physicochemical, textural, and protein digestibility properties of extruded meat analogs prepared from rice bran protein concentrate and black soybean (Glycine max L. cv. Tudela). Philippine Journal of Science.
Chicago Style (17. basım) AtıfBalonga, Bernadeth P., Virgilio V. Garcia, Gladys Cherisse J. Completo, ve Floirendo P. Flores. "Physicochemical, Textural, and Protein Digestibility Properties of Extruded Meat Analogs Prepared from Rice Bran Protein Concentrate and Black Soybean (Glycine Max L. Cv. Tudela)." Philippine Journal of Science 2023.
MLA (9th ed.) AtıfBalonga, Bernadeth P., et al. "Physicochemical, Textural, and Protein Digestibility Properties of Extruded Meat Analogs Prepared from Rice Bran Protein Concentrate and Black Soybean (Glycine Max L. Cv. Tudela)." Philippine Journal of Science, 2023.