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September 3, 2024Food Chemistry XOpen Access

Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts

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JHJong-Hyun HanDKDong Hyun KeumVKVahinika Kothuri

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Han et al. (2024) studied this question.

synapsesocial.com/papers/68e597d2b6db6435875321c1https://doi.org/10.1016/j.fochx.2024.101807
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