Hollweg, G.; Trindade, P.C.O.; dos Santos, B.A.; Padilha, M.; Fracari, P.R.; Rosa, S.C.; Cichoski, A.J.; Campagnol, P.C.B.
Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties. Foods 2024, 13, 3583.
https://doi.org/10.3390/foods13223583
AMA Style
Hollweg G, Trindade PCO, dos Santos BA, Padilha M, Fracari PR, Rosa SC, Cichoski AJ, Campagnol PCB.
Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties. Foods. 2024; 13(22):3583.
https://doi.org/10.3390/foods13223583
Chicago/Turabian Style
Hollweg, Géssica, Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, and Paulo Cezar Bastianello Campagnol.
2024. "Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties" Foods 13, no. 22: 3583.
https://doi.org/10.3390/foods13223583
APA Style
Hollweg, G., Trindade, P. C. O., dos Santos, B. A., Padilha, M., Fracari, P. R., Rosa, S. C., Cichoski, A. J., & Campagnol, P. C. B.
(2024). Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties. Foods, 13(22), 3583.
https://doi.org/10.3390/foods13223583
