High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
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Title
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
Authors
Keywords
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Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2022-09-19
DOI
10.1111/1541-4337.13030
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