Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
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Title
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
Authors
Keywords
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Journal
Foods
Volume 9, Issue 12, Pages 1754
Publisher
MDPI AG
Online
2020-11-27
DOI
10.3390/foods9121754
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