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Effect of insoluble dietary fiber on printing properties and molecular interactions of 3D-printed soy protein isolate-wheat gluten plant-based meats

NutritionBiomanufacturingEngineeringAgricultural EconomicsBiotechnologyAlternative Protein SourcePrinting PropertiesFood EngineeringInsoluble Dietary FiberFood StructureMeat ScienceFood TechnologyMolecular InteractionsHealth Sciences