Söderberg, J. (2013). Functional properties of legume proteins compared to egg proteins and their potential as egg replacers in vegan food. SLU/Dept. of Food Science.
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Chicago Style (17th ed.) Citation
Söderberg, Johanna. Functional Properties of Legume Proteins Compared to Egg Proteins and Their Potential as Egg Replacers in Vegan Food. SLU/Dept. of Food Science, 2013.
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MLA (9th ed.) Citation
Söderberg, Johanna. Functional Properties of Legume Proteins Compared to Egg Proteins and Their Potential as Egg Replacers in Vegan Food. SLU/Dept. of Food Science, 2013.
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Warning: These citations may not always be 100% accurate.