(2013). Evaluation of solubility properties and electrophoretic patterns of wheat germ proteins. Food Processing and Preservation Journal, 2(4), 71-86.
MLA
. "Evaluation of solubility properties and electrophoretic patterns of wheat germ proteins". Food Processing and Preservation Journal, 2, 4, 2013, 71-86.
HARVARD
(2013). 'Evaluation of solubility properties and electrophoretic patterns of wheat germ proteins', Food Processing and Preservation Journal, 2(4), pp. 71-86.
VANCOUVER
Evaluation of solubility properties and electrophoretic patterns of wheat germ proteins. Food Processing and Preservation Journal, 2013; 2(4): 71-86.
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