Mungbean and pumpkin protein isolates as novel ingredients for the development of meat analogs using heat-induced gelation technique

Overview of attention for article published in Frontiers in Sustainable Food Systems, September 2023

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Mungbean and pumpkin protein isolates as novel ingredients for the development of meat analogs | via @FrontSustain

13 Sep 2023

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New Research: Mungbean and pumpkin protein isolates as novel ingredients for the development of meat analogs using heat-induced gelation technique #Sustainable #FoodSystems https://t.co/i7OUDarbSR

13 Sep 2023

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