Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus : Effects on Physicochemical and Sensory Properties.

MLA

Hollweg, Géssica, et al. “Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus Bisporus : Effects on Physicochemical and Sensory Properties.” Foods (Basel, Switzerland), vol. 13, no. 22, Nov. 2024. EBSCOhost, https://doi.org/10.3390/foods13223583.

APA

Hollweg, G., Trindade, P. C. O., Dos Santos, B. A., Padilha, M., Fracari, P. R., Rosa, S. C., Cichoski, A. J., & Campagnol, P. C. B. (2024). Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus : Effects on Physicochemical and Sensory Properties. Foods (Basel, Switzerland), 13(22). https://doi.org/10.3390/foods13223583

Chicago

Hollweg, Géssica, Pamela Cristiele Oliveira Trindade, Bibiana Alves Dos Santos, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, and Paulo Cezar Bastianello Campagnol. 2024. “Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus Bisporus : Effects on Physicochemical and Sensory Properties.” Foods (Basel, Switzerland) 13 (22). doi:10.3390/foods13223583.