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Journal: Foods, 2025
Volume: 14
Number: 1373
Article:
Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate
Authors:
by
Irene Peñaranda, MarÃa Belén López Morales, MarÃa Dolores Garrido and Macarena Egea
Link:
https://www.mdpi.com/2304-8158/14/8/1373
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