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July 10, 2024Food Science of Animal ResourcesOpen Access

Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion

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DKDo Hyun KimSHSeo Gu HanSLSu-Jin Lim

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Kim et al. (2024) studied this question.

synapsesocial.com/papers/68e60ad6b6db64358759e9e4https://doi.org/10.5851/kosfa.2024.e46
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