Benković, M.; Jurinjak Tušek, A.; Sokač Cvetnić, T.; Jurina, T.; Valinger, D.; Gajdoš Kljusurić, J.
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product. Gels 2023, 9, 921.
https://doi.org/10.3390/gels9120921
AMA Style
Benković M, Jurinjak Tušek A, Sokač Cvetnić T, Jurina T, Valinger D, Gajdoš Kljusurić J.
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product. Gels. 2023; 9(12):921.
https://doi.org/10.3390/gels9120921
Chicago/Turabian Style
Benković, Maja, Ana Jurinjak Tušek, Tea Sokač Cvetnić, Tamara Jurina, Davor Valinger, and Jasenka Gajdoš Kljusurić.
2023. "An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product" Gels 9, no. 12: 921.
https://doi.org/10.3390/gels9120921
APA Style
Benković, M., Jurinjak Tušek, A., Sokač Cvetnić, T., Jurina, T., Valinger, D., & Gajdoš Kljusurić, J.
(2023). An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product. Gels, 9(12), 921.
https://doi.org/10.3390/gels9120921
