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. 2023 May 18;78(2):375–382. doi: 10.1007/s11130-023-01068-4

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Fig. 2 — Microstructure of cooked printed meat analogs (PSF (top left), 20CHK (top right), 50CHK (lower left)) and non-printed chicken mince (lower right) viewed by SEM at 400×magnification

PSF represents PPI paste containing starch and fat; 20CHK and 50CHK represent 20 and 50% chicken added into PSF paste.