Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based anal...

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Detalles Bibliográficos
Autores principales: Short, Erin C., Kinchla, Amanda J., Nolden, Alissa A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066998/
https://www.ncbi.nlm.nih.gov/pubmed/33808105
http://dx.doi.org/10.3390/foods10040725

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066998/
https://www.ncbi.nlm.nih.gov/pubmed/33808105
http://dx.doi.org/10.3390/foods10040725

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