Kumari, S.; Kim, S.-H.; Kim, C.-J.; Hwang, Y.-H.; Joo, S.-T.
Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties. Foods 2025, 14, 3913.
https://doi.org/10.3390/foods14223913
AMA Style
Kumari S, Kim S-H, Kim C-J, Hwang Y-H, Joo S-T.
Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties. Foods. 2025; 14(22):3913.
https://doi.org/10.3390/foods14223913
Chicago/Turabian Style
Kumari, Swati, So-Hee Kim, Chan-Jin Kim, Young-Hwa Hwang, and Seon-Tea Joo.
2025. "Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties" Foods 14, no. 22: 3913.
https://doi.org/10.3390/foods14223913
APA Style
Kumari, S., Kim, S.-H., Kim, C.-J., Hwang, Y.-H., & Joo, S.-T.
(2025). Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties. Foods, 14(22), 3913.
https://doi.org/10.3390/foods14223913