APA (7th ed.) Citation

JB, B., P, W., B, S., RJ, K., & GM, G. (2026). Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion. Journal of food science, 91(1), e70797. https://doi.org/10.1111/1750-3841.70797

Chicago Style (17th ed.) Citation

JB, Bernin, Watanabe P, Smith B, Kowalski RJ, and Ganjyal GM. "Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion." Journal of Food Science 91, no. 1 (2026): e70797. https://doi.org/10.1111/1750-3841.70797.

MLA (9th ed.) Citation

JB, Bernin, et al. "Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion." Journal of Food Science, vol. 91, no. 1, 2026, p. e70797, https://doi.org/10.1111/1750-3841.70797.