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Journal: FoodsVolume: 13Number: 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:
- Klaudia Kołodziejczak,
- Anna Onopiuk* and
- Arkadiusz Szpicer
- et al.
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