Zhang, B. Et Al. 2022. Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion. Food Hydrocolloids , vol.127 .

Zhang, B., Kang, X., Cheng, Y., Cui, B., & HASSIBELNABY, M. A., (2022). Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion. Food Hydrocolloids , vol.127.

Zhang, Bairu Et Al. "Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion," Food Hydrocolloids , vol.127, 2022

Zhang, Bairu Et Al. "Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion." Food Hydrocolloids , vol.127, 2022

Zhang, B. Et Al. (2022) . "Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion." Food Hydrocolloids , vol.127.

@article{article, author={Bairu Zhang Et Al. }, title={Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion}, journal={Food Hydrocolloids}, year=2022}