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Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model

Potato Protein IsolateBiomanufacturingEngineeringFood FermentationHigh-pressure HomogenizationAgricultural EconomicsBiochemical EngineeringBiotechnologyMetabolic EngineeringAlternative Protein SourceFood EngineeringFood ProcessingHigh Oil ContentFood TechnologyHealth Sciences