Development of halal plant-based cheese using local ingredients for sustainable food innovation
Increasing demand for sustainable, ethical, and halal-compliant food products has encouraged the development of plant-based alternatives that offer lower environmental impact and greater inclusivity. Conventional dairy cheese production is associated with high resource use and significant greenhouse...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
EDP Sciences
2026-01-01
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| coleção: | BIO Web of Conferences |
| Acesso em linha: | https://www.bio-conferences.org/articles/bioconf/pdf/2026/27/bioconf_fisaed2026_02014.pdf |
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