Erfanian, Z., & Nouri, M. Novel potential of low calorie plant burger: Functional turkey meat formulation optimized by replacing quinoa, chia, soy, amaranth and peas as vegetable protein and their influence on texture and sensory traits. Public Library of Science (PLoS).
Chicago Style (17th ed.) CitationErfanian, Zeinab, and Marjan Nouri. Novel Potential of Low Calorie Plant Burger: Functional Turkey Meat Formulation Optimized by Replacing Quinoa, Chia, Soy, Amaranth and Peas as Vegetable Protein and Their Influence on Texture and Sensory Traits. Public Library of Science (PLoS).
MLA (9th ed.) CitationErfanian, Zeinab, and Marjan Nouri. Novel Potential of Low Calorie Plant Burger: Functional Turkey Meat Formulation Optimized by Replacing Quinoa, Chia, Soy, Amaranth and Peas as Vegetable Protein and Their Influence on Texture and Sensory Traits. Public Library of Science (PLoS).