The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins‐peas, lentils, and faba beans

Title
The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins‐peas, lentils, and faba beans
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 86, Issue 4, Pages 1322-1334
Publisher
Wiley
Online
2021-03-25
DOI
10.1111/1750-3841.15660

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