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    Inclusion of llaska (Cladophora crispata) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology

    Inclusion of llaska (Cladophora crispata) flour in the development of a low-firmness meat analogue using high-moisture extrusion technology by Angel Sucasaca, Alicia M. Leon, Wenceslao T. Medina

    Published 2025-12-01
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