Impact of Five Soy Proteins on Lean Chicken Breast Systems with Varying Moisture Contents: Cooking Loss, Texture, Microstructure, and T<sub>2</sub> NMR.

Foods · 2025 · PMC11817676 · PMID 39942020

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a decreasing trendno p-value reported

L* values exhibited a decreasing trend with increasing levels of meat replacement.

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