Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum)
• Lupin-based vegan cheese has higher protein and iron content than other formulations. • Cushuro algae inclusion improves the nutritional profile of vegan cheeses. • Lupin and chickpea cheeses were most acceptable in sensory evaluations. In recent years, plant-based diets have gained popularity due...
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| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2025
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| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) Enlace permanente (DOI o Handle) |
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