Effects of protein sources and heat treatment on plant–dairy hybrid Cheddar cheese gels, containing microbial transglutaminase
- DOI
- 10.1016/j.foodres.2026.120116
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120116,
title = {Effects of protein sources and heat treatment on plant–dairy hybrid Cheddar cheese gels, containing microbial transglutaminase},
author = {Md Abid Hasan Sarker and Christopher Pillidge and Roya Afshari and Jayani Chandrapala and Harsharn Gill},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120116},
url = {https://doi.org/10.1016/j.foodres.2026.120116}
}RIS
TY - JOUR TI - Effects of protein sources and heat treatment on plant–dairy hybrid Cheddar cheese gels, containing microbial transglutaminase AU - Md Abid Hasan Sarker AU - Christopher Pillidge AU - Roya Afshari AU - Jayani Chandrapala AU - Harsharn Gill PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120116 UR - https://doi.org/10.1016/j.foodres.2026.120116 ER -
APA
Sarker, M. A. H., Pillidge, C., Afshari, R., Chandrapala, J., & Gill, H. (2026). Effects of protein sources and heat treatment on plant–dairy hybrid Cheddar cheese gels, containing microbial transglutaminase. Food Research International. https://doi.org/10.1016/j.foodres.2026.120116
Source records
- crossref · retrieved 2026-09-26T05:17:33.637Z