Chong, W., Mah, S., Easa, A. M., & Tan, T. (2019). Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk. J Food Sci Technol.
Chicago-tyylinen lähdeviittausChong, Wah-Kang, Sook-Yun Mah, Azhar Mat Easa, ja Thuan-Chew Tan. "Thermal Inactivation of Lipoxygenase in Soya Bean Using Superheated Steam to Produce Low Beany Flavour Soya Milk." J Food Sci Technol 2019.
MLA-viiteChong, Wah-Kang, Sook-Yun Mah, Azhar Mat Easa, ja Thuan-Chew Tan. "Thermal Inactivation of Lipoxygenase in Soya Bean Using Superheated Steam to Produce Low Beany Flavour Soya Milk." J Food Sci Technol 2019.
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