APA (7th ed.) Citation

Bakhsh, A., Lee, S., Lee, E., Sabikun, N., Hwang, Y., & Joo, S. (2021). A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration. Foods, 10(3), 560. https://doi.org/10.3390/foods10030560

Chicago Style (17th ed.) Citation

Bakhsh, Allah, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang, and Seon-Tea Joo. "A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration." Foods 10, no. 3 (2021): 560. https://doi.org/10.3390/foods10030560.

MLA (9th ed.) Citation

Bakhsh, Allah, et al. "A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration." Foods, vol. 10, no. 3, 2021, p. 560, https://doi.org/10.3390/foods10030560.