Tan, M. C. (2016). Effect of high power ultrasonic treatment on whey protein foaming quality. Institute of Food Science and Technology.
استشهاد بنمط شيكاغوTan, Mei Ching. Effect of High Power Ultrasonic Treatment On Whey Protein Foaming Quality. Institute of Food Science and Technology, 2016.
MLA استشهادTan, Mei Ching. Effect of High Power Ultrasonic Treatment On Whey Protein Foaming Quality. Institute of Food Science and Technology, 2016.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.