Mandliya, S.; Pratap-Singh, A.; Vishwakarma, S.; Dalbhagat, C.G.; Mishra, H.N.
Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties. Foods 2022, 11, 2476.
https://doi.org/10.3390/foods11162476
AMA Style
Mandliya S, Pratap-Singh A, Vishwakarma S, Dalbhagat CG, Mishra HN.
Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties. Foods. 2022; 11(16):2476.
https://doi.org/10.3390/foods11162476
Chicago/Turabian Style
Mandliya, Shubham, Anubhav Pratap-Singh, Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, and Hari Niwas Mishra.
2022. "Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties" Foods 11, no. 16: 2476.
https://doi.org/10.3390/foods11162476
APA Style
Mandliya, S., Pratap-Singh, A., Vishwakarma, S., Dalbhagat, C. G., & Mishra, H. N.
(2022). Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties. Foods, 11(16), 2476.
https://doi.org/10.3390/foods11162476
