A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration
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Title
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration
Authors
Keywords
-
Journal
Foods
Volume 10, Issue 3, Pages 560
Publisher
MDPI AG
Online
2021-03-09
DOI
10.3390/foods10030560
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