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Journal: Foods, 2021
Volume: 10
Number: 1509

Article: Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
Authors: by Patrick Wittek, Heike P. Karbstein and M. Azad Emin
Link: https://www.mdpi.com/2304-8158/10/7/1509

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