APA:Hefei Zhao, Chun Shen, Zijian Wu, Zhong Zhang, Changmou Xu,. (Volume-44, Issue-4 -(Year-2020)). Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products. Retrieved from https://onlinelibrary.wiley.com/doi/abs/10.1111/jfbc.13157
Chicago:Hefei Zhao, Chun Shen, Zijian Wu, Zhong Zhang, Changmou Xu,. "Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products" Example, Volume-44-issue-4-Year-2020-0145-8884. https://onlinelibrary.wiley.com/doi/abs/10.1111/jfbc.13157.
