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    Effect of Coagulant Concentration on Soy Protein-Based Fiber for Meat Substitute by Wet Spinning Combined with Ionic Cross-Linking of Alginate

    Effect of Coagulant Concentration on Soy Protein-Based Fiber for Meat Substitute by Wet Spinning Combined with Ionic Cross-Linking of Alginate by Shinsuke Nagamine, Mika Akagi, Kyuya Nakagawa, Takashi Kobayashi

    Published 2023-12-01
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