Botella-Martínez, C.; Muñoz-Tebar, N.; Lucas-González, R.; Pérez-Álvarez, J.A.; Fernández-López, J.; Viuda-Martos, M.
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types. Foods 2023, 12, 3591.
https://doi.org/10.3390/foods12193591
AMA Style
Botella-Martínez C, Muñoz-Tebar N, Lucas-González R, Pérez-Álvarez JA, Fernández-López J, Viuda-Martos M.
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types. Foods. 2023; 12(19):3591.
https://doi.org/10.3390/foods12193591
Chicago/Turabian Style
Botella-Martínez, Carmen, Nuria Muñoz-Tebar, Raquel Lucas-González, José A. Pérez-Álvarez, Juana Fernández-López, and Manuel Viuda-Martos.
2023. "Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types" Foods 12, no. 19: 3591.
https://doi.org/10.3390/foods12193591
APA Style
Botella-Martínez, C., Muñoz-Tebar, N., Lucas-González, R., Pérez-Álvarez, J. A., Fernández-López, J., & Viuda-Martos, M.
(2023). Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types. Foods, 12(19), 3591.
https://doi.org/10.3390/foods12193591