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APA Citation
Chiang, J. H., Tay, W., Ong, D. S. M., Liebl, D., Ng, C. P., & Henry, C. J. (2021). physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method. Food structure, 28, . http://access.bl.uk/ark:/81055/vdc_100130758482.0x00000e