Plattner, B.J.; Hong, S.; Li, Y.; Talavera, M.J.; Dogan, H.; Plattner, B.S.; Alavi, S.
Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. Foods 2024, 13, 1195.
https://doi.org/10.3390/foods13081195
AMA Style
Plattner BJ, Hong S, Li Y, Talavera MJ, Dogan H, Plattner BS, Alavi S.
Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. Foods. 2024; 13(8):1195.
https://doi.org/10.3390/foods13081195
Chicago/Turabian Style
Plattner, Blake J., Shan Hong, Yonghui Li, Martin J. Talavera, Hulya Dogan, Brian S. Plattner, and Sajid Alavi.
2024. "Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion" Foods 13, no. 8: 1195.
https://doi.org/10.3390/foods13081195
APA Style
Plattner, B. J., Hong, S., Li, Y., Talavera, M. J., Dogan, H., Plattner, B. S., & Alavi, S.
(2024). Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. Foods, 13(8), 1195.
https://doi.org/10.3390/foods13081195