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Journal: Foods, 2020
Volume: 9
Number: 1059

Article: Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs
Authors: by Aleksei Kaleda, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part and Mari-Liis Tammik
Link: https://www.mdpi.com/2304-8158/9/8/1059

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