Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

Limitations of plant-based dairy alternatives as sustainable foods are their relatively low protein content and low sensory appeal. In this study, we used a consumer-led product development approach to improve the sensory appeal of existing prototypes of 3-blend dairy alternatives produced from melo...

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Detalles Bibliográficos
Autores principales: Oduro, Ama Frempomaa, Saalia, Firibu Kwesi, Adjei, Maame Yaakwaah Blay
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7995983/
https://www.ncbi.nlm.nih.gov/pubmed/33668182
http://dx.doi.org/10.3390/foods10030482

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7995983/
https://www.ncbi.nlm.nih.gov/pubmed/33668182
http://dx.doi.org/10.3390/foods10030482

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