Peñaranda, I.; Garrido, M.D.; GarcÃa-Segovia, P.; MartÃnez-Monzó, J.; Igual, M.
Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers. Foods 2023, 12, 1303.
https://doi.org/10.3390/foods12061303
AMA Style
Peñaranda I, Garrido MD, GarcÃa-Segovia P, MartÃnez-Monzó J, Igual M.
Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers. Foods. 2023; 12(6):1303.
https://doi.org/10.3390/foods12061303
Chicago/Turabian Style
Peñaranda, Irene, MarÃa Dolores Garrido, Purificación GarcÃa-Segovia, Javier MartÃnez-Monzó, and Marta Igual.
2023. "Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers" Foods 12, no. 6: 1303.
https://doi.org/10.3390/foods12061303
APA Style
Peñaranda, I., Garrido, M. D., GarcÃa-Segovia, P., MartÃnez-Monzó, J., & Igual, M.
(2023). Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers. Foods, 12(6), 1303.
https://doi.org/10.3390/foods12061303