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.
استشهاد بنمط شيكاغوGupta, Sulagna, Jaslyn J. L. Lee, Wei Ning Chen, و School of Chemical and Biomedical Engineering. Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) After Probiotic Solid-state Fermentation. 2020.
MLA استشهادGupta, Sulagna, Jaslyn J. L. Lee, Wei Ning Chen, و School of Chemical and Biomedical Engineering. Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) After Probiotic Solid-state Fermentation. 2020.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.