Garcia, D.; You, S.W.; Aleman, R.S.; King, J.M.; Komarnytsky, S.; Hoskin, R.T.; Moncada, M.
Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp. Foods 2023, 12, 763.
https://doi.org/10.3390/foods12040763
AMA Style
Garcia D, You SW, Aleman RS, King JM, Komarnytsky S, Hoskin RT, Moncada M.
Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp. Foods. 2023; 12(4):763.
https://doi.org/10.3390/foods12040763
Chicago/Turabian Style
Garcia, Diego, Seung Woon You, Ricardo S. Aleman, Joan M. King, Slavko Komarnytsky, Roberta Targino Hoskin, and Marvin Moncada.
2023. "Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp" Foods 12, no. 4: 763.
https://doi.org/10.3390/foods12040763
APA Style
Garcia, D., You, S. W., Aleman, R. S., King, J. M., Komarnytsky, S., Hoskin, R. T., & Moncada, M.
(2023). Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp. Foods, 12(4), 763.
https://doi.org/10.3390/foods12040763
