Article Versions Notes

Bakhsh A, Lee S-J, Lee E-Y, Sabikun N, Hwang Y-H, Joo S-T. A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration. Foods. 2021; 10(3):560. https://doi.org/10.3390/foods10030560

Bakhsh, Allah, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang, and Seon-Tea Joo. 2021. "A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration" Foods 10, no. 3: 560. https://doi.org/10.3390/foods10030560

Bakhsh, A., Lee, S.-J., Lee, E.-Y., Sabikun, N., Hwang, Y.-H., & Joo, S.-T. (2021). A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration. Foods, 10(3), 560. https://doi.org/10.3390/foods10030560