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  • Formulation, acceptability,... Formulation, acceptability, chemical composition and in vitro digestibility of novel snack food and meat ball analogue
    Youssef, M M Plant foods for human nutrition (Dordrecht), 1988, Volume: 38, Issue: 3
    Journal Article
    Peer reviewed

    Potato purée and wheat flour were blended at a ratio of 7:1 w/w with 2 parts per weight of soybean protein concentrate (SPC) and/or faba bean-protein micellar mass (PMM). Two snack foods were ...
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