Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

Research into dairy‐free alternative products, whether plant‐based or cell‐based, is growing fast and the food industry is facing a new challenge of creating innovative, nutritious, accessible, and natural dairy‐free cheese alternatives. The market demand for these products is continuing to increase...

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Detalles Bibliográficos
Autores principales: Mefleh, Marina, Pasqualone, Antonella, Caponio, Francesco, Faccia, Michele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd. 2021
Materias:
Reviews
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9293078/
https://www.ncbi.nlm.nih.gov/pubmed/34453343
http://dx.doi.org/10.1002/jsfa.11502

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9293078/
https://www.ncbi.nlm.nih.gov/pubmed/34453343
http://dx.doi.org/10.1002/jsfa.11502

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