APA Alıntı

Kang, S., Rahman, M. S., Kim, A., Lee, K., Chun, J., Kerr, W. L., & Choi, S. (2018). Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels. J Food Sci Technol.

Chicago Stili Alıntı

Kang, Sung-Won, M. Shafiur Rahman, Ah-Na Kim, Kyo-Yeon Lee, Jiyeon Chun, William L. Kerr, ve Sung-Gil Choi. "Yield and Physicochemical Properties of Low Fat Tofu Prepared Using Supercritical Carbon Dioxide Treated Soy Flours With Different Fat Levels." J Food Sci Technol 2018.

MLA Alıntı

Kang, Sung-Won, et al. "Yield and Physicochemical Properties of Low Fat Tofu Prepared Using Supercritical Carbon Dioxide Treated Soy Flours With Different Fat Levels." J Food Sci Technol 2018.