Bakhsh, A.; Lee, S.-J.; Lee, E.-Y.; Hwang, Y.-H.; Joo, S.-T.
Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System. Foods 2021, 10, 2811.
https://doi.org/10.3390/foods10112811
AMA Style
Bakhsh A, Lee S-J, Lee E-Y, Hwang Y-H, Joo S-T.
Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System. Foods. 2021; 10(11):2811.
https://doi.org/10.3390/foods10112811
Chicago/Turabian Style
Bakhsh, Allah, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, and Seon-Tea Joo.
2021. "Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System" Foods 10, no. 11: 2811.
https://doi.org/10.3390/foods10112811
APA Style
Bakhsh, A., Lee, S.-J., Lee, E.-Y., Hwang, Y.-H., & Joo, S.-T.
(2021). Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System. Foods, 10(11), 2811.
https://doi.org/10.3390/foods10112811