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The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties
Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8464845/ https://www.ncbi.nlm.nih.gov/pubmed/34574317 http://dx.doi.org/10.3390/foods10092208 |