Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk
Author:
Affiliation:
1. Department of Food Science and Technology Kwara State University Malete Nigeria
2. Department of Biotechnology and Food Technology University of Johannesburg Johannesburg South Africa
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14285
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3. Compositional Studies and Physicochemical Characteristics of Cashew Nut (Anarcadium occidentale) Flour
4. Cheese analogue;Badem A.;Research & Reviews: Journal of Food and Dairy Technology,2016
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