TUNNARUT, D.; ATCHAREEYA NOPWINYUWONG; TANAKAMOLPRADIT, T. Effect of Textured Vegetable Protein Type on Quality of Plant-Based Meat Product. Journal of Food Technology, Siam University, [S. l.], v. 17, n. 1, p. 1–13, 2022. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/252460. Acesso em: 18 apr. 2024.