APA (7th ed.) Citation

Tang, S., Li, Y., Wang, X., Zhou, L., Liu, Z., Jiang, L., . . . Yi, J. (2025). Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation. MDPI AG.

Chicago Style (17th ed.) Citation

Tang, Shikang, Yidian Li, Xuejiao Wang, Linyan Zhou, Zhijia Liu, Lianzhou Jiang, Chaofan Guo, and Junjie Yi. Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation. MDPI AG, 2025.

MLA (9th ed.) Citation

Tang, Shikang, et al. Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation. MDPI AG, 2025.