Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives.

Grossmann, Lutz; Kinchla, Amanda J; Nolden, Alissa; McClements, David Julian

Grossmann, Lutz; Kinchla, Amanda J; Nolden, Alissa; McClements, David Julian.

Afiliación

Grossmann L; Department of Food Science, University of Massachusetts, Amherst, Massachusetts.
Kinchla AJ; Department of Food Science, University of Massachusetts, Amherst, Massachusetts.
Nolden A; Department of Food Science, University of Massachusetts, Amherst, Massachusetts.
McClements DJ; Department of Food Science, University of Massachusetts, Amherst, Massachusetts.

Compr Rev Food Sci Food Saf ; 20(2): 2206-2233, 2021 03.

Article en En | MEDLINE | ID: mdl-33547726

Asunto(s)

Queso; Leche; Animales; Aromatizantes/análisis; Leche/química; Gusto; Yogur

Palabras clave

characterization; emulsions; oil bodies; plant-based milk; proteins; vegan milk

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Queso / Leche Límite: Animals Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2021 Tipo del documento: Article

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