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Journal: Foods, 2022
Volume: 11
Number: 2619

Article: Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis
Authors: by Shan Hong, Yanting Shen and Yonghui Li
Link: https://www.mdpi.com/2304-8158/11/17/2619

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