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                                       Details for article 27 of 64 found articles
 
 
  Effect of cooking time and conditions on the textural properties of meat analogues developed for stew-based dishes
 
 
Title: Effect of cooking time and conditions on the textural properties of meat analogues developed for stew-based dishes
Author: Muhialdin, Belal J.
Ubbink, Job
Appeared in: International journal of gastronomy and food science
Paging: Volume 35 () nr. C pages p.
Year: 2024
Contents:
Publisher: Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 27 of 64 found articles
 
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