Consumer Perception of Plant‐Based Cheese
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DOI: 10.1111/1750-3841.70460
Abstract: ABSTRACT Plant‐based dairy alternatives have been an increasing trend among consumers, with plant‐based milk being the most profitable and rapidly growing dairy alternative. Plant‐based cheese (PBC), however, has recently remained static. The objectives of this… read more here.
Keywords: style; consumer; plant; plant based ... See more keywords
Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl
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DOI: 10.3390/foods13111747
Abstract: The effects of inoculating lactic acid bacteria (LAB), specifically Lactiplantibacillus plantarum, Latilactobacillus sakei, Latilactobacillus curvatus, and Weissella hellenica on the flavor, texture, and color formation of dry sausages in which NaCl was partially substituted by… read more here.
Keywords: sausages nacl; dry sausages; inoculation; formation dry ... See more keywords