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Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs — Europe PMC PMID:41590119

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41590119
DOI: 10.3390/gels12010094
License (as archived): solo-consultazione
Archived: 2026-11-06T15:06:08.721Z
SHA-256 of the archived text: 7acdbef7e2050eeeb4cb032e90b2b846cb2cc742dfef05229f290462e7f24b56
Stable URL of this page: https://metraipolis.com/documento/dc_fe88bbbbf2cf

How to cite

Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs — Europe PMC PMID:41590119 — Europe PMC (en), https://europepmc.org/article/MED/41590119 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_fe88bbbbf2cf (Metraipolis archive dc_fe88bbbbf2cf, sha256 7acdbef7e2050eeeb4cb032e90b2b846cb2cc742dfef05229f290462e7f24b56)

BibTeX

@misc{dcfe88bbbbf2cf,
  title = {Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs — Europe PMC PMID:41590119},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41590119},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_fe88bbbbf2cf; sha256 7acdbef7e2050eeeb4cb032e90b2b846cb2cc742dfef05229f290462e7f24b56},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41590119. Agents can read the archived copy with the MCP tool read_document.