Rachman, A., A. Brennan, M., Morton, J., & Brennan, C. S. (2020). Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour. Foods.
Citação norma ChicagoRachman, Adetiya, Margaret A. Brennan, James Morton, and Charles S. Brennan. "Effect of Egg White Protein and Soy Protein Isolate Addition On Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based On Banana Flour." Foods 2020.
Citação norma MLARachman, Adetiya, Margaret A. Brennan, James Morton, and Charles S. Brennan. "Effect of Egg White Protein and Soy Protein Isolate Addition On Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based On Banana Flour." Foods 2020.