APA Zitierstil

Flinchum, R., Massey, S., Silva, L. H. P., & Khouryieh, H. A. (2025). Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132251368700. https://doi.org/10.1177/10820132251368700

Chicago Zitierstil

Flinchum, Rachel, Samantha Massey, Luiz Henrique Pereira Silva, und Hanna A. Khouryieh. "Physicochemical, Textural, and Sensory Properties of Low-fat Beef Sausages Formulated with Xanthan-Locust Bean Gum Blends." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 2025: 10820132251368700. https://dx.doi.org/10.1177/10820132251368700.

MLA Zitierstil

Flinchum, Rachel, et al. "Physicochemical, Textural, and Sensory Properties of Low-fat Beef Sausages Formulated with Xanthan-Locust Bean Gum Blends." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2025, p. 10820132251368700.