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    Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder

    Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder by Jutamat Klinsoda, Theera Thurakit, Kullanart Tongkhao, Khemmapas Treesuwan, Kanokwan Yodin, Hataichanok Kantrong

    Published 2025-06-01
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