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Journal: Foods, 2025
Volume: 14
Number: 3913

Article: Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties
Authors: by Swati Kumari, So-Hee Kim, Chan-Jin Kim, Young-Hwa Hwang and Seon-Tea Joo
Link: https://www.mdpi.com/2304-8158/14/22/3913

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