Gupta, S., Lee, J. J. L., Chen, W. N., & Engineering, S. o. C. a. B. (2020). Analysis of improved nutritional composition of potential functional food (Okara) after probiotic solid-state fermentation.
Chicago Style CitationGupta, Sulagna, Jaslyn J. L. Lee, Wei Ning Chen, and School of Chemical and Biomedical Engineering. Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) After Probiotic Solid-state Fermentation. 2020.
MLA引文Gupta, Sulagna, Jaslyn J. L. Lee, Wei Ning Chen, and School of Chemical and Biomedical Engineering. Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) After Probiotic Solid-state Fermentation. 2020.
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