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Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes
In this review, some recognized modifications utilized in the preparation of soy cheese and cheese analogs produced with soymilk are discussed. Soymilk is an inexpensive, nutritive dairy substitute that is used to make cheese and cheese analogs by people worldwide. The components of soy components,...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170359/ https://ncbi.nlm.nih.gov/pubmed/30333634 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3408-3 |
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