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Viscometry-based prediction of structural properties of hig..:
Choi, Hyun Woo
;
Choi, Minji
;
Ryoo, Chaerin
..
Food Hydrocolloids. 151 (2024) - p. 109870 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.109870
RT Journal T1
Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.109870&Exemplar=1&LAN=DE A1 Choi, Hyun Woo A1 Choi, Minji A1 Ryoo, Chaerin A1 Hahn, Jungwoo A1 Choi, Young Jin PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 151 SP 109870 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.109870 DO https://doi.org/10.1016/j.foodhyd.2024.109870 SF ELIB - SuUB Bremen
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