Sengar, A.S.;                     Beyrer, M.;                     McDonagh, C.;                     Tiwari, U.;                     Pathania, S.    
        Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives. Foods 2023, 12, 3830.
    https://doi.org/10.3390/foods12203830
    AMA Style
    
                                Sengar AS,                                 Beyrer M,                                 McDonagh C,                                 Tiwari U,                                 Pathania S.        
                Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives. Foods. 2023; 12(20):3830.
        https://doi.org/10.3390/foods12203830
    
    Chicago/Turabian Style
    
                                Sengar, Animesh Singh,                                 Michael Beyrer,                                 Ciara McDonagh,                                 Uma Tiwari,                                 and Shivani Pathania.        
                2023. "Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives" Foods 12, no. 20: 3830.
        https://doi.org/10.3390/foods12203830
    
    APA Style
    
                                Sengar, A. S.,                                 Beyrer, M.,                                 McDonagh, C.,                                 Tiwari, U.,                                 & Pathania, S.        
        
        (2023). Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives. Foods, 12(20), 3830.
        https://doi.org/10.3390/foods12203830