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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,...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |