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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,...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Jeewanthi, Renda Kankanamge Chaturika, Paik, Hyun-Dong
Format: Artigo
Language:Inglês
Published: Springer India 2018
Subjects:
Online Access: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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