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Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog
 
 

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Journal: Foods, 2024
Volume: 13
Number: 2167

Article: Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog
Authors: by Nam-Ki Hwang, Bon-Jae Gu, Yu Zhang and Gi-Hyung Ryu
Link: https://www.mdpi.com/2304-8158/13/14/2167

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