Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues
Seyedmahmood Razavizadeh(Kaunas University of Technology), Aelita Zabulione(Kaunas University of Technology), Lina Vaičiulytė-Funk(Kaunas University of Technology), Alvija Šalaševičienė(Kaunas University of Technology), Per Ertbjerg(University of Helsinki), Gitana Alenčikienė(Kaunas University of Technology)
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