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Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers.
Food Res Int. 2021 Nov;149:110652. doi: 10.1016/j.foodres.2021.110652. Epub 2021 Aug 21.
Food Res Int. 2021.
PMID: 34600654
Free article.
Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods.
Noguerol AT, Igual M, Pagán-Moreno MJ.
Noguerol AT, et al.
Foods. 2021 May 7;10(5):1017. doi: 10.3390/foods10051017.
Foods. 2021.
PMID: 34066936
Free PMC article.
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The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages.
Noguerol AT, Larrea V, Pagán MJ.
Noguerol AT, et al.
Eur Food Res Technol. 2022;248(10):2483-2496. doi: 10.1007/s00217-022-04063-2. Epub 2022 Jul 7.
Eur Food Res Technol. 2022.
PMID: 35818621
Free PMC article.
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