Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
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Title
Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
Authors
Keywords
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Journal
FOOD HYDROCOLLOIDS
Volume 139, Issue -, Pages 108567
Publisher
Elsevier BV
Online
2023-02-13
DOI
10.1016/j.foodhyd.2023.108567
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