Zhao, J., Liu, J., Yan, S., Luo, C., Chen, Y., Ding, C., & Zhuang, X. (2025). Enhancement of gel characteristics in soybean protein isolate through the bacterial cellulose combined with pH shifting treatment. Journal of Food Measurement and Characterization, 19(6), 4003-4016. https://doi.org/10.1007/s11694-025-03225-6
Chicago-referens (17:e uppl.)Zhao, Jiaxin, Jiaoqiong Liu, Sunhui Yan, Cheng Luo, Yinji Chen, Chao Ding, och Xinbo Zhuang. "Enhancement of Gel Characteristics in Soybean Protein Isolate Through the Bacterial Cellulose Combined with PH Shifting Treatment." Journal of Food Measurement and Characterization 19, no. 6 (2025): 4003-4016. https://doi.org/10.1007/s11694-025-03225-6.
MLA-referens (9:e uppl.)Zhao, Jiaxin, et al. "Enhancement of Gel Characteristics in Soybean Protein Isolate Through the Bacterial Cellulose Combined with PH Shifting Treatment." Journal of Food Measurement and Characterization, vol. 19, no. 6, 2025, pp. 4003-4016, https://doi.org/10.1007/s11694-025-03225-6.
