The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties
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DOI: 10.3390/foods10092208
Abstract: 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… read more here.
Keywords: based cheese; cheese analogues; pulse based; application pulse ... See more keywords