Sengar, A.S.; Beyrer, M.; McDonagh, C.; Tiwari, U.; Pathania, S.
Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives. Foods 2023, 12, 3830.
https://doi.org/10.3390/foods12203830
AMA Style
Sengar AS, Beyrer M, McDonagh C, Tiwari U, Pathania S.
Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives. Foods. 2023; 12(20):3830.
https://doi.org/10.3390/foods12203830
Chicago/Turabian Style
Sengar, Animesh Singh, Michael Beyrer, Ciara McDonagh, Uma Tiwari, and Shivani Pathania.
2023. "Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives" Foods 12, no. 20: 3830.
https://doi.org/10.3390/foods12203830
APA Style
Sengar, A. S., Beyrer, M., McDonagh, C., Tiwari, U., & Pathania, S.
(2023). Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives. Foods, 12(20), 3830.
https://doi.org/10.3390/foods12203830