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EFFECT OF ADDING METHYLCELLULOSE, KAPPA CARRAGEENAN, AND XANTHAN GUM ON THE P…
People all around the world are shifting towards eating more plant-based food, the vegan consumers and communities are rapidly increasing. However, there is a challenge in the development of plant-based meat analogue to mimic the characteristics of animal based products, especially for the juiciness and textural properties. Hydrocolloids can be used to improve the quality attributes of plant-ba…
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