Extrusion Cooking Systems and Textured Vegetable Proteins

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Extrusion Cooking Systems and Textured Vegetable Proteins

Abstract

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Keywords

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Details

Primary Language

Turkish

Subjects

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Journal Section

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Publication Date

June 1, 1985

Submission Date

February 13, 2015

Acceptance Date

-

Published in Issue

Year 1985 Volume: 10 Number: 3

IZ

https://izlik.org/JA77EA63MX

Cite

RIS / Bibtex

APA

Extrusion Cooking Systems and Textured Vegetable Proteins. (1985). Gıda, 10(3). https://izlik.org/JA77EA63MX

AMA

1.Extrusion Cooking Systems and Textured Vegetable Proteins. The Journal of Food. 1985;10(3). https://izlik.org/JA77EA63MX

Chicago

“Extrusion Cooking Systems and Textured Vegetable Proteins”. 1985. Gıda 10 (3). https://izlik.org/JA77EA63MX.

EndNote

(June 1, 1985) Extrusion Cooking Systems and Textured Vegetable Proteins. Gıda 10 3

IEEE

[1]“Extrusion Cooking Systems and Textured Vegetable Proteins”, The Journal of Food, vol. 10, no. 3, June 1985, [Online]. Available: https://izlik.org/JA77EA63MX

ISNAD

“Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda 10/3 (June 1, 1985). https://izlik.org/JA77EA63MX.

JAMA

1.Extrusion Cooking Systems and Textured Vegetable Proteins. The Journal of Food. 1985;10. Available at https://izlik.org/JA77EA63MX.

MLA

“Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda, vol. 10, no. 3, June 1985, https://izlik.org/JA77EA63MX.

Vancouver

1.Extrusion Cooking Systems and Textured Vegetable Proteins. The Journal of Food [Internet]. 1985 Jun. 1;10(3). Available from: https://izlik.org/JA77EA63MX