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Journal: Foods, 2021
Volume: 10
Number: 560

Article: A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration
Authors: by Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang and Seon-Tea Joo
Link: https://www.mdpi.com/2304-8158/10/3/560

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