A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These text...

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Detalles Bibliográficos
Autores principales: Moss, Rachael, LeBlanc, Jeanne, Gorman, Mackenzie, Ritchie, Christopher, Duizer, Lisa, McSweeney, Matthew B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137571/
https://www.ncbi.nlm.nih.gov/pubmed/37107504
http://dx.doi.org/10.3390/foods12081709

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137571/
https://www.ncbi.nlm.nih.gov/pubmed/37107504
http://dx.doi.org/10.3390/foods12081709

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