The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese

In response to consumer demands, plant protein ingredients are increasingly being used in the formulation of plant-based alternatives to cheese. The aim of this study was to determine the influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese. Moreover,...

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Detalles Bibliográficos
Autores principales: Grasso, N., Bot, F., Roos, Y.H., Crowley, S.V., Arendt, E.K., O'Mahony, J.A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: Plant-Based Foods, edited by Xing Chen, Patrick Ruhs and Costas Nikiforid
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9619148/
https://www.ncbi.nlm.nih.gov/pubmed/36324865
http://dx.doi.org/10.1016/j.crfs.2022.09.028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9619148/
https://www.ncbi.nlm.nih.gov/pubmed/36324865
http://dx.doi.org/10.1016/j.crfs.2022.09.028

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