ETH Zurich
ETH Zurich scientists give lentils a meat-like texture
ETH Zurich researchers have developed a freezing technique that gives lentils and other pulses a fibrous, meat-like texture.
about 2 months ago · 1 source
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ETH Zurich researchers have developed a freezing technique that gives lentils and other pulses a fibrous, meat-like texture.
about 2 months ago · 1 source