Identifying the Gaps between Animal and Alternative Meat Products Available in Asia: Physiochemical, Textural, Microstructural, and Nutritional Characterisation

Author:

Ng Grace,Theng Alicia,Ng Felicia,Ong Dayna,Ong Kian Siang,Lim Pei Ying,Madathummal Mufeeda,Chiang Jie Hong

Publisher

Elsevier BV

Reference53 articles.

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5. Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities;M Celus;Comprehensive Reviews in Food Science and Food Safety,2018

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