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Statistical Modelling of Yogurt Alternatives with Chickpea, Oat, and Hydrolyzed Insect Proteins: Improving Texture, Protein Quality, and Sensory Performance

Crossref DOI link: https://doi.org/10.1007/s11947-025-04112-0

Published Online: 2025-12-06

Published Print: 2026-01

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

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