Wang, Q., Guan, C., Luo, L., Qiao, F., Xiang, X., Lin, Q., & Liu, C. (2025). Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles. International Journal of Food Engineering, 21(2), 129-137. https://doi.org/10.1515/ijfe-2024-0213
Chicago-referens (17:e uppl.)Wang, Qing, Chunmin Guan, Lijuan Luo, Fan Qiao, Xiongzi Xiang, Qinlu Lin, och Chun Liu. "Effect of Soybean Protein Isolate, Transglutaminase, and Konjac Glucomannan on the Cooking and Eating Quality and Digestibility of Rice Noodles." International Journal of Food Engineering 21, no. 2 (2025): 129-137. https://doi.org/10.1515/ijfe-2024-0213.
MLA-referens (9:e uppl.)Wang, Qing, et al. "Effect of Soybean Protein Isolate, Transglutaminase, and Konjac Glucomannan on the Cooking and Eating Quality and Digestibility of Rice Noodles." International Journal of Food Engineering, vol. 21, no. 2, 2025, pp. 129-137, https://doi.org/10.1515/ijfe-2024-0213.
