Richter, J. K., Montero Díaz, M. L., Ikuse, M., Wagner, C. E., Ross, C. F., Saunders, S. R., & Ganjyal, G. M. (2023). The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs.
Citación estilo ChicagoRichter, Jana K., María Laura Montero Díaz, Marina Ikuse, Caleb E. Wagner, Carolyn F. Ross, Steven R. Saunders, y Girish M. Ganjyal. The Interaction between Wheat and Pea Protein Influences the Final Chemical and Sensory Characteristics of Extruded High Moisture Meat Analogs. 2023.
MLA引文Richter, Jana K., et al. The Interaction between Wheat and Pea Protein Influences the Final Chemical and Sensory Characteristics of Extruded High Moisture Meat Analogs. 2023.