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.
Citação do estilo Chicago (17ª ed.)Balonga, Bernadeth P., Virgilio V. Garcia, Gladys Cherisse J. Completo, e 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.
Citação MLA (9ª ed.)Balonga, 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.