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Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

EngineeringRheological PropertiesBiochemical EngineeringBiotechnologyMeat SubstitutesAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingFood StructureBiomolecular EngineeringHealth Sciences