Song, Z.; Kerry, J.P.; Das, R.S.; Tiwari, B.K.; Santos, A.; Hamill, R.M.
Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties. Foods 2025, 14, 2957.
https://doi.org/10.3390/foods14172957
AMA Style
Song Z, Kerry JP, Das RS, Tiwari BK, Santos A, Hamill RM.
Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties. Foods. 2025; 14(17):2957.
https://doi.org/10.3390/foods14172957
Chicago/Turabian Style
Song, Zuo, Joseph P. Kerry, Rahel Suchintita Das, Brijesh K. Tiwari, Antonia Santos, and Ruth M. Hamill.
2025. "Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties" Foods 14, no. 17: 2957.
https://doi.org/10.3390/foods14172957
APA Style
Song, Z., Kerry, J. P., Das, R. S., Tiwari, B. K., Santos, A., & Hamill, R. M.
(2025). Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties. Foods, 14(17), 2957.
https://doi.org/10.3390/foods14172957