植物組織蛋白 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "植物組織蛋白" in Chinese language version.

refsWebsite

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3web.archive.org

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3books.google.com

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books.google.com

Foote R. Food preparation and cooking. Cheltenham: Stanley Thornes. 1996: 393. ISBN 0-7487-2566-0.
Hoogenkamp, Henk W. Soy protein and formulated meat products. Wallingford, Oxon, UK: CABI Pub. 2005 [2022-03-13]. ISBN 0-85199-864-X. （原始内容存档于2022-04-07）.
Joseph G. Endres. Soy Protein Products. AOCS Publishing. 2001 [2022-03-13]. ISBN 1-893997-27-8. （原始内容存档于2022-03-13）.

handle.net

hdl.handle.net

Kim, Taehoon. Texturization of Pulse Proteins: Peas, Lentils, and Faba Beans (学位论文). May 2018. hdl:1969.1/173522.

usda.gov

fdc.nal.usda.gov

Link to USDA Database entry. [2022-03-13]. （原始内容存档于2019-04-03）.

web.archive.org

Link to USDA Database entry. [2022-03-13]. （原始内容存档于2019-04-03）.
Hoogenkamp, Henk W. Soy protein and formulated meat products. Wallingford, Oxon, UK: CABI Pub. 2005 [2022-03-13]. ISBN 0-85199-864-X. （原始内容存档于2022-04-07）.
Joseph G. Endres. Soy Protein Products. AOCS Publishing. 2001 [2022-03-13]. ISBN 1-893997-27-8. （原始内容存档于2022-03-13）.