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Preparation of Novel Double Cross-Linked Hydrogels of Dietary Fibers and Proteins from Soybeans as Scaffolds for Cultured Meat

Crossref DOI link: https://doi.org/10.1007/s11947-024-03552-4

Published Online: 2024-08-12

Published Print: 2025-02

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

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