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Journal: Foods, 2024
Volume: 13
Number: 71

Article: The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue
Authors: by Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer and Andrzej Poltorak
Link: https://www.mdpi.com/2304-8158/13/1/71

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