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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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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | 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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