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Botanical Biochemistry of Meat Analogues
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Across
- 1. Critical physicochemical step for binding water and forming juiciness in replacements.
- 2. Iron-containing molecule in root nodules, mimicking heme's flavor effect.
- 5. Highly purified protein form often extracted to enhance meat substitute texture.
Down
- 3. Process engineering plant proteins to emulate fibrous meat structures.
- 4. Fungal-derived protein source, famously branded, underpinning savory alternatives.
- 6. Smallest amino acid, vital for collagen-like motifs in plant-derived proteins.
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