Dispersion of low concentration of particulate or fibrillated protein fillers into plant protein melts and their impact on the elasticity and tenderness gap of plant-based foods

1. Nasrollahzadeh, F.
2. Spotti, M.J.
3. Skov, K.
4. Mekonen, T.
5. Chen, M.
6. Martinez, M.M.

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DOI: 10.1016/J.FOODHYD.2023.108985 GOOGLE SCHOLAR lock_openOpen access editor

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