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Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

Food ChemistryMeat AnaloguesBiochemistrySoy ProteinNatural SciencesFood PhysicFood StructureBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringHigh-moisture ExtrusionMeat QualityFood QualityBiomolecular EngineeringHealth Sciences