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The study demonstrated that some textural and chemical characteristics of texturized vegetable protein under intermediate moisture extrusion exhibited the most similarity to chicken meat. © 2018 Society of Chemical Industry.
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Samard et al. (Tue,) studied this question.
synapsesocial.com/papers/69d98b363e67f8d138684221 — DOI: https://doi.org/10.1002/jsfa.9438
Sasimaporn Samard
Central Chest Institute of Thailand
Gi‐Hyung Ryu
Kongju National University
Journal of the Science of Food and Agriculture
Kongju National University
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