# Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue

> Research article (Future Foods, 2023) · cited 13× · AI/ML

**Wikidata**: [openalex:W4380265058](https://www.wikidata.org/wiki/openalex:W4380265058)  
**Source**: https://4ort.xyz/entity/influence-of-extrudate-to-spi-gel-binder-ratios-and-transglutaminase-crosslinking-on-texture-of-a-plant-based-salami-ana