Time-Delayed Cold Gelation of Low-Ester Pectin and Gluten with CaCO3 to Facilitate Manufacture of Raw-Fermented Vegan Sausage Analogs

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Time-Delayed Cold Gelation of Low-Ester Pectin and Gluten with CaCO3 to Facilitate Manufacture of Raw-Fermented Vegan Sausage Analogs | InnScience