The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog.

MLA

Rahimi, Jamshid, et al. “The Influence of Batter Formulation and Predrying Time on Interparticle Space Fractions of a Coated Meat Analog.” Journal of Texture Studies, vol. 50, no. 6, Dec. 2019, pp. 474–81. EBSCOhost, https://doi.org/10.1111/jtxs.12448.

APA

Rahimi, J., Adedeji, A., & Ngadi, M. (2019). The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog. Journal of Texture Studies, 50(6), 474–481. https://doi.org/10.1111/jtxs.12448

Chicago

Rahimi, Jamshid, Akinbode Adedeji, and Michael Ngadi. 2019. “The Influence of Batter Formulation and Predrying Time on Interparticle Space Fractions of a Coated Meat Analog.” Journal of Texture Studies 50 (6): 474–81. doi:10.1111/jtxs.12448.