Ferawati, F.; Hefni, M.; Östbring, K.; Witthöft, C.
The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties. Foods 2021, 10, 2208.
https://doi.org/10.3390/foods10092208
AMA Style
Ferawati F, Hefni M, Östbring K, Witthöft C.
The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties. Foods. 2021; 10(9):2208.
https://doi.org/10.3390/foods10092208
Chicago/Turabian Style
Ferawati, Ferawati, Mohammed Hefni, Karolina Östbring, and Cornelia Witthöft.
2021. "The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties" Foods 10, no. 9: 2208.
https://doi.org/10.3390/foods10092208
APA Style
Ferawati, F., Hefni, M., Östbring, K., & Witthöft, C.
(2021). The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties. Foods, 10(9), 2208.
https://doi.org/10.3390/foods10092208