Mussa, N.J.; Chaijan, M.; Thongkam, P.; Wongnen, C.; Kitpipit, W.; Çavdar, H.K.; Kim, S.R.; Panpipat, W.
Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications. Foods 2025, 14, 645.
https://doi.org/10.3390/foods14040645
AMA Style
Mussa NJ, Chaijan M, Thongkam P, Wongnen C, Kitpipit W, Çavdar HK, Kim SR, Panpipat W.
Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications. Foods. 2025; 14(4):645.
https://doi.org/10.3390/foods14040645
Chicago/Turabian Style
Mussa, Ngassa Julius, Manat Chaijan, Porntip Thongkam, Chantira Wongnen, Warangkana Kitpipit, Hasene Keskin Çavdar, Siriporn Riebroy Kim, and Worawan Panpipat.
2025. "Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications" Foods 14, no. 4: 645.
https://doi.org/10.3390/foods14040645
APA Style
Mussa, N. J., Chaijan, M., Thongkam, P., Wongnen, C., Kitpipit, W., Çavdar, H. K., Kim, S. R., & Panpipat, W.
(2025). Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications. Foods, 14(4), 645.
https://doi.org/10.3390/foods14040645
