Multi-Response Optimization of Formulation and Processing Parameters for a High-Protein Beef-Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility.
- DOI
- 10.1111/1750-3841.71591
- Published
- 2026 Nov
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71591,
title = {Multi-Response Optimization of Formulation and Processing Parameters for a High-Protein Beef-Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility.},
author = {Wickramaarachchi S and Mocerino M and Lebedev M and Villarino CBJ and Dykes GA and Coorey R},
year = {2026},
journal = {Journal of food science},
doi = {10.1111/1750-3841.71591},
url = {https://doi.org/10.1111/1750-3841.71591}
}RIS
TY - JOUR TI - Multi-Response Optimization of Formulation and Processing Parameters for a High-Protein Beef-Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility. AU - Wickramaarachchi S AU - Mocerino M AU - Lebedev M AU - Villarino CBJ AU - Dykes GA AU - Coorey R PY - 2026 JO - Journal of food science DO - 10.1111/1750-3841.71591 UR - https://doi.org/10.1111/1750-3841.71591 ER -
APA
S, W., M, M., M, L., CBJ, V., GA, D., & R, C. (2026). Multi-Response Optimization of Formulation and Processing Parameters for a High-Protein Beef-Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility.. Journal of food science. https://doi.org/10.1111/1750-3841.71591
Source records
- pubmed · retrieved 2026-11-10T10:03:30.782Z