Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes.

MLA

Bhuiyan, Md.Hafizur Rahman, and Michael O. Ngadi. “Impact of Batter Coating, Freezing, and Storage on Meat-Analog Based Parfried Foods Mass, Structure, and Physicochemical Changes.” Food & Bioprocess Technology, vol. 17, no. 11, Nov. 2024, pp. 4115–30. EBSCOhost, https://doi.org/10.1007/s11947-024-03366-4.

APA

Bhuiyan, M. H. R., & Ngadi, M. O. (2024). Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes. Food & Bioprocess Technology, 17(11), 4115–4130. https://doi.org/10.1007/s11947-024-03366-4

Chicago

Bhuiyan, Md. Hafizur Rahman, and Michael O. Ngadi. 2024. “Impact of Batter Coating, Freezing, and Storage on Meat-Analog Based Parfried Foods Mass, Structure, and Physicochemical Changes.” Food & Bioprocess Technology 17 (11): 4115–30. doi:10.1007/s11947-024-03366-4.