Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese-Reference-Cited by-同舟云学术

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Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese

Published:2021-12 Issue: Volume:4 Page:100048
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Grasso N.,Roos Y.H.,Crowley S.V.,Arendt E.K.,O'Mahony J.A.

Publisher

Elsevier BV

Reference73 articles.

1. Short communication: comparison of covered and uncovered Schreiber test for cheese meltability evaluation;Altan;J. Dairy Sci.,2005

2. Official Method of Analysis- Determination of Nitrogen (Total) in Cheese,2002

3. Offical Methods of Analysis- Moisture in Cheese,1990

4. Offical Methods of Analysis- Ash of Cheese,1990

5. Offical Methods of Analysis- Fat in Cheese,1990

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3. An Overview of the Characteristics, Advantages, and Uses of Nuts;Nut Consumption and Usefulness in the Modern World [Working Title];2024-08-22

4. Toward Diverse Plant Proteins for Food Innovation;Advanced Science;2024-08-09

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