Wittek, P., Karbstein, H. P., & Emin, M. A. (2021). Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties. Foods.
シカゴスタイル引用形Wittek, Patrick, Heike P. Karbstein, , M. Azad Emin. "Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties." Foods 2021.
MLA引用形式Wittek, Patrick, Heike P. Karbstein, , M. Azad Emin. "Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties." Foods 2021.
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