Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine
| Autor: | Taghian Dinani, Somayeh, Allaire, Noémie, Boom, Remko, van der Goot, Atze Jan |
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| Zdroj: | In Food Hydrocolloids April 2023 137 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect