Information Journal Paper
APA:
CopyWU, M., HE, Q., & HONG, Y.. (2016). PREHEATING OF KIDNEY BEAN PROTEINS ENHANCES CROSS-LINKING AND FUNCTIONAL PROPERTIES WITH CHICKEN MYOFIBRILLAR PROTEINS INDUCED BY TRANSGLUTAMINASE. FOOD SCIENCE AND TECHNOLOGY (LWT), 65(-), 816-822. SID. https://sid.ir/paper/722100/en
Vancouver:
CopyWU M., HE Q., HONG Y.. PREHEATING OF KIDNEY BEAN PROTEINS ENHANCES CROSS-LINKING AND FUNCTIONAL PROPERTIES WITH CHICKEN MYOFIBRILLAR PROTEINS INDUCED BY TRANSGLUTAMINASE. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2016;65(-):816-822. Available from: https://sid.ir/paper/722100/en
IEEE:
CopyM. WU, Q. HE, and Y. HONG, “PREHEATING OF KIDNEY BEAN PROTEINS ENHANCES CROSS-LINKING AND FUNCTIONAL PROPERTIES WITH CHICKEN MYOFIBRILLAR PROTEINS INDUCED BY TRANSGLUTAMINASE,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 65, no. -, pp. 816–822, 2016, [Online]. Available: https://sid.ir/paper/722100/en