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Dec 7, 2023, 11:30 am89 ptsPHYSorg
A trio of food scientists at Amano Enzyme Inc. Innovation Center, in Japan, has found that adding a protein-glutaminase treatment to plant-based meat alternatives can make the resulting product juicier. In their study, reported in PLOS ONE, Kiyota SakaiI, Masamichı´ Okada, and Shotaro Yamaguchi, tried several…
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