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Journal: Foods, 2022
Volume: 11
Number: 3640

Article: Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio
Authors: by Xiaodong Li, Tonghao Zhang, Yueqi An, Tao Yin, Shanbai Xiong and Hongshan Rong
Link: https://www.mdpi.com/2304-8158/11/22/3640

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