https://parasite-receptor.com/....index.php/introducti
The objective of this review is always to give an over-all standpoint on which types of compounds are used as meat extenders and exactly how they impact the physicochemical and physical properties of reformulated items. Plant-based components (pulses, cereals, tubers and fruits) being trusted to displace as much as 50% of animal meat. Mushrooms enable greater proportions of beef replacement, with adequate results in reduced-sodium reform
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