Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
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Title
Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
Authors
Keywords
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Journal
Foods
Volume 10, Issue 4, Pages 697
Publisher
MDPI AG
Online
2021-03-25
DOI
10.3390/foods10040697
References
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