# Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties

> Research article (Food Chemistry X, 2023) · cited 35× · AI/ML

**Wikidata**: [openalex:W4387410795](https://www.wikidata.org/wiki/openalex:W4387410795)  
**Source**: https://4ort.xyz/entity/potential-of-hydrolyzed-wheat-protein-in-soy-based-meat-analogues-rheological-textural-and-functional-properties