Effects of protein sources and heat treatment on plant–dairy hybrid Cheddar cheese gels, containing microbial transglutaminase
Fuente:
Food Research International
Publication date: 31 October 2026Source: Food Research International, Volume 242, Part 4Author(s): Md Abid Hasan Sarker, Christopher Pillidge, Roya Afshari, Jayani Chandrapala, Harsharn Gill