Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues
Seyedmahmood Razavizadeh(Kaunas University of Technology), Alvija Šalaševičienė(Kaunas University of Technology), Lina Vaičiulytė-Funk(Kaunas University of Technology), Per Ertbjerg(University of Helsinki), Gitana Alenčikienė(Kaunas University of Technology)
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