Wittek, P., Zeiler, N., Karbstein, H. P., & Azad Emin, M. (2021). High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure. Foods, 10(1), 1-17. https://doi.org/10.3390/foods10010102
Chicago Style (17th ed.) CitationWittek, Patrick, Nicole Zeiler, Heike P. Karbstein, and M. Azad Emin. "High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure." Foods 10, no. 1 (2021): 1-17. https://doi.org/10.3390/foods10010102.
MLA (8th ed.) CitationWittek, Patrick, et al. "High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure." Foods, vol. 10, no. 1, 2021, pp. 1-17, https://doi.org/10.3390/foods10010102.
Warning: These citations may not always be 100% accurate.