AIMC Topic: Meat Substitutes
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Artificial intelligence-based prediction of the rheological properties of hydrocolloids for plant-based meat analogues.
Journal of the science of food and agriculture
Feb 8, 2024
BACKGROUND: Methylcellulose has been applied as a primary binding agent to control the quality attributes of plant-based meat analogues. H owever, a great deal of effort has been made to search for hydrocolloids to replace methylcellulose because of ...
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