Lexicon Development for the Texture of Plant-Based Chicken Alternatives
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Alternative chicken products are less firm, tough, cohesive, and fibrous compared to real chicken.
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Good Food Institute
Minnesota Agricultural Experiment Station
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McClintic, Kenzie; Vickers, Zata. (2023). Lexicon Development for the Texture of Plant-Based Chicken Alternatives. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/275108.
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