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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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