APA (7th ed.) Citation

Y, Z., JH, S., GH, R., & BJ, G. (2026). Response surface optimization of extrusion parameters for high-moisture meat analogs incorporating isolated rice protein. Food science and biotechnology, 35(5), 1225. https://doi.org/10.1007/s10068-026-02096-x

Chicago Style (17th ed.) Citation

Y, Zhang, Sin JH, Ryu GH, and Gu BJ. "Response Surface Optimization of Extrusion Parameters for High-moisture Meat Analogs Incorporating Isolated Rice Protein." Food Science and Biotechnology 35, no. 5 (2026): 1225. https://doi.org/10.1007/s10068-026-02096-x.

MLA (9th ed.) Citation

Y, Zhang, et al. "Response Surface Optimization of Extrusion Parameters for High-moisture Meat Analogs Incorporating Isolated Rice Protein." Food Science and Biotechnology, vol. 35, no. 5, 2026, p. 1225, https://doi.org/10.1007/s10068-026-02096-x.