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    Rheological properties of pea protein melts used for producing meat analogues

    Rheological properties of pea protein melts used for producing meat analogues by Tsegaye Bahiru, Barman Sandra, Bovagne Léa, Ellwanger Felix, Kaunisto Erik, Lorén Niklas, Kádár Roland, Stading Mats

    Published 2025-04-01
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