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Development of Spirulina-Enriched Vegan Cheese by Utilizing Soy Protein-Based Emulsion Gel as a Fat Substitute: Effects of Spirulina and Emulsion Gel on Texture/Rheology, Antioxidant and Sensory Properties

Yemenicioglu, Ahmet et al.
Zmir Y Ksek Teknoloji Enstit S · Other
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plant
alginate, emulsion gel, plant-based cheese, spirulina, fat-substitute, soy protein
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Record · ID 256609
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