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The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese.
Grasso, N; Bot, F; Roos, Y H; Crowley, S V; Arendt, E K; O'Mahony, J A.
Afiliação
  • Grasso N; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
  • Bot F; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
  • Roos YH; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
  • Crowley SV; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
  • Arendt EK; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
  • O'Mahony JA; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Curr Res Food Sci ; 5: 2004-2012, 2022.
Article em En | MEDLINE | ID: mdl-36324865
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article