Tohutoro APA (7th ed.)

Chen, F. L., Wei, Y., & Zhang, B. (2010). Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content.

Tohutoru Kātū Chicago (17th ed.)

Chen, Feng Liang, Yi Wei, me Bo Zhang. Chemical Cross-linking and Molecular Aggregation of Soybean Protein During Extrusion Cooking at Low and High Moisture Content. 2010.

Tohutoro MLA (9th ed.)

Chen, Feng Liang, et al. Chemical Cross-linking and Molecular Aggregation of Soybean Protein During Extrusion Cooking at Low and High Moisture Content. 2010.