A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture.

Moss, Rachael; LeBlanc, Jeanne; Gorman, Mackenzie; Ritchie, Christopher; Duizer, Lisa; McSweeney, Matthew B.

Afiliación

Moss R; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada.
LeBlanc J; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada.
Gorman M; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada.
Ritchie C; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada.
Duizer L; Department of Food Science, University of Guelph, Guelph, ON NQG 2W1, Canada.
McSweeney MB; School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada.

Foods ; 12(8)2023 Apr 20.

Article en En | MEDLINE | ID: mdl-37107504