Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory...

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Detalles Bibliográficos
Autor principal: McClements, David Julian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231295/
https://www.ncbi.nlm.nih.gov/pubmed/32260061
http://dx.doi.org/10.3390/foods9040421

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231295/
https://www.ncbi.nlm.nih.gov/pubmed/32260061
http://dx.doi.org/10.3390/foods9040421

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