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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley & Sons, Ltd.
2021
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| Materias: | |
| 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 |