Cite
HARVARD Citation
Xia, S. et al. (2023). Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion. Food chemistry. p. . [Online].
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Xia, S. et al. (2023). Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion. Food chemistry. p. . [Online].