Cestonaro, G.; Gonzalez-Ortega, R.; Grosso, A.L.; Morozova, K.; Ferrentino, G.; Scampicchio, M.; Costanzo, E.
Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies. Processes 2024, 12, 600.
https://doi.org/10.3390/pr12030600
AMA Style
Cestonaro G, Gonzalez-Ortega R, Grosso AL, Morozova K, Ferrentino G, Scampicchio M, Costanzo E.
Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies. Processes. 2024; 12(3):600.
https://doi.org/10.3390/pr12030600
Chicago/Turabian Style
Cestonaro, Giulia, Rodrigo Gonzalez-Ortega, Antonella L. Grosso, Ksenia Morozova, Giovanna Ferrentino, Matteo Scampicchio, and Enrico Costanzo.
2024. "Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies" Processes 12, no. 3: 600.
https://doi.org/10.3390/pr12030600
APA Style
Cestonaro, G., Gonzalez-Ortega, R., Grosso, A. L., Morozova, K., Ferrentino, G., Scampicchio, M., & Costanzo, E.
(2024). Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies. Processes, 12(3), 600.
https://doi.org/10.3390/pr12030600