Article Versions Notes

Yang C, Leong SY, King J, Kim EH-J, Morgenstern MP, Peng M, Agyei D, Sutton K, Oey I. Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein. Foods. 2024; 13(23):3798. https://doi.org/10.3390/foods13233798

Yang, Chengyi, Sze Ying Leong, Jessie King, Esther H.-J. Kim, Marco P. Morgenstern, Mei Peng, Dominic Agyei, Kevin Sutton, and Indrawati Oey. 2024. "Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein" Foods 13, no. 23: 3798. https://doi.org/10.3390/foods13233798

Yang, C., Leong, S. Y., King, J., Kim, E. H.-J., Morgenstern, M. P., Peng, M., Agyei, D., Sutton, K., & Oey, I. (2024). Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein. Foods, 13(23), 3798. https://doi.org/10.3390/foods13233798