Vagadia, B.H.; Vanga, S.K.; Singh, A.; Gariepy, Y.; Raghavan, V.
Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility. Foods 2018, 7, 6.
https://doi.org/10.3390/foods7010006
AMA Style
Vagadia BH, Vanga SK, Singh A, Gariepy Y, Raghavan V.
Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility. Foods. 2018; 7(1):6.
https://doi.org/10.3390/foods7010006
Chicago/Turabian Style
Vagadia, Brinda Harish, Sai Kranthi Vanga, Ashutosh Singh, Yvan Gariepy, and Vijaya Raghavan.
2018. "Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility" Foods 7, no. 1: 6.
https://doi.org/10.3390/foods7010006
APA Style
Vagadia, B. H., Vanga, S. K., Singh, A., Gariepy, Y., & Raghavan, V.
(2018). Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility. Foods, 7(1), 6.
https://doi.org/10.3390/foods7010006