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The effect of legume protein source, solubility, pH, and salt addition on the texture of meat analogues

Author:

Alice Y.J. Tiong,Smriti Shrestha,Edward Attenborough,Paul Michalski,Simon Crawford,Warren Batchelor,Leonie van 't Hag

Publication:

LWT - Food Science and Technology

Publisher:

Elsevier

Date:

15 February 2026

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