From nut to Dulce de leche: Development of a vegan alternative – Physicochemical characterization, microbiological evaluation and sensory analysis-Reference-Cited by-同舟云学术

From nut to Dulce de leche: Development of a vegan alternative – Physicochemical characterization, microbiological evaluation and sensory analysis

Published:2023-12 Issue: Volume:1 Page:581-588
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

de Jesus Eliane Pompeu,Techi Diniz Luan Gabriel,Alves Vanessa,da Silva Yara Prock,Schmitz Ana Camila,Quast Leda Battestin,dos Passos Francisco Cátia Tavares,Tormen Luciano^ORCID,Bertan Larissa Canhadas

Publisher

Elsevier BV

Reference68 articles.

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1. Water-soluble vegetable extract of cashew nut (Anacardium occidentale L.) fermented with water kefir: development and characterization;Food and Humanity;2024-05

2. Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains;World Journal of Microbiology and Biotechnology;2024-03-02

3. Baru (Dipteryx alata): a comprehensive review of its nutritional value, functional foods, chemical composition, ethnopharmacology, pharmacological activities and benefits for human health;Brazilian Journal of Biology;2024

4. Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists;Food and Humanity;2023-12