Formulation and evaluation of texture nutritional and sensory properties of plant-based cheese alternatives
This research studied the production processes and the physical, chemical, microbial, and sensory properties of appropriate formulas for plant-based cheese analogs products. The study investigated three factors: modified starch, categorized into three levels (8.00 %, 10.00 %, and 12.00 %); soy milk,...
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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2025-06-01
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| Edice: | Applied Food Research |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2772502225001878 |
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