Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses

Palm kernel oil is commonly incorporated into plant-based cheeses to mimic the textural and structural properties of animal fats owing to its high saturated fat content. Nevertheless, growing concerns regarding saturated fat consumption have stimulated research into alternative lipid sources for pla...

Deskribapen osoa

Xehetasun bibliografikoak

Egile Nagusiak:	Suteera Vatthanakul, Prapasri Theprugsa, Natchaya Jewsuwan, Witoon Prinyawiwatkul
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2026-04-01
Saila:	Foods
Gaiak:	mozzarella cheese plant-based mozzarella cheese rice bran oil palm kernel oil microstructure physicochemical properties
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/15/8/1448
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!