Cite

Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions.

MLA

Ilic, Jovan, et al. “Beef and Plant-Based Burgers’ Mastication Parameters Depend on Texture Rather than on Serving Conditions.” Journal of Texture Studies, vol. 54, no. 3, June 2023, pp. 440–45. EBSCOhost, https://doi.org/10.1111/jtxs.12763.



APA

Ilic, J., Djekic, I., Tomasevic, I., van den Berg, M., & Oosterlinck, F. (2023). Beef and plant-based burgers’ mastication parameters depend on texture rather than on serving conditions. Journal of Texture Studies, 54(3), 440–445. https://doi.org/10.1111/jtxs.12763



Chicago

Ilic, Jovan, Ilija Djekic, Igor Tomasevic, Marco van den Berg, and Filip Oosterlinck. 2023. “Beef and Plant-Based Burgers’ Mastication Parameters Depend on Texture Rather than on Serving Conditions.” Journal of Texture Studies 54 (3): 440–45. doi:10.1111/jtxs.12763.