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Characterisation of Pea Milk Analogues Using Different Production Techniques.

Food Technol Biotechnol · 2024 · PMC11261646 · PMID 39045306

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a decreasing trendno p-value reported
In addition, it was observed that LOX activity increased in the early stages (0-60 s) of blanching and after that it showed a decreasing trend ( Fig. 1 ).

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