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Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids.
Food Microbiol. 2021 Apr;94:103640. doi: 10.1016/j.fm.2020.103640. Epub 2020 Sep 9.
Food Microbiol. 2021.
PMID: 33279066
3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties.
Calton A, Lille M, Sozer N.
Calton A, et al.
Food Res Int. 2023 Dec;174(Pt 2):113633. doi: 10.1016/j.foodres.2023.113633. Epub 2023 Oct 29.
Food Res Int. 2023.
PMID: 37981359
Free article.
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Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein.
Vehmas K, Calton A, Grenman K, Aisala H, Sozer N, Nordlund E.
Vehmas K, et al. Among authors: calton a.
Foods. 2020 Oct 13;9(10):1454. doi: 10.3390/foods9101454.
Foods. 2020.
PMID: 33066150
Free PMC article.
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