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Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion

Food ChemistryNutritionHigh Moisture ExtrusionStructural PropertiesFood CompositionSoy ProteinAnimal NutritionAgricultural EconomicsAlternative Protein SourceFood EngineeringMeat QualityFood QualityMeat ScienceFood TechnologyFood SafetyHealth Sciences