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Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues

Author:

Seyedmahmood Razavizadeh,Gitana Alencikiene,Lina Vaiciulyte-Funk,Per Ertbjerg,Alvija Salaseviciene

Publication:

LWT - Food Science and Technology

Publisher:

Elsevier

Date:

1 August 2022

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