Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures
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Title
Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures
Authors
Keywords
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Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-05-28
DOI
10.1007/s00217-019-03298-w
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