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Physicochemical, textural and sensory properties of nuggets prepared from meat analogue developed using protein isolated from Manila tamarind seeds

Crossref DOI link: https://doi.org/10.1007/s11694-025-03884-5

Published Online: 2025-12-09

Published Print: 2026-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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