Formulation and Key Quality Attributes of a PlantBased Alternative to Cheese Prototype Prepared Using Zein and Chickpea Protein Ingredients

NADIA GRASSO

doi:10.1002/sfp2.70013

Formulation and Key Quality Attributes of a PlantBased Alternative to Cheese Prototype Prepared Using Zein and Chickpea Protein Ingredients

NADIA GRASSO

Research output: Contribution to journal › Article › peer-review

Original language	English
Journal	Sustainable Food Proteins
DOIs	https://doi.org/10.1002/sfp2.70013
Publication status	Published - 2025

Keywords

Food science
Raw material
Plant protein
Chemistry
Mathematics
Biotechnology
Biology
Organic chemistry

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10.1002/sfp2.70013

https://openalex.org/W4410952511Licence: CC BY

Cite this

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title = "Formulation and Key Quality Attributes of a PlantBased Alternative to Cheese Prototype Prepared Using Zein and Chickpea Protein Ingredients",

keywords = "Food science, Raw material, Plant protein, Chemistry, Mathematics, Biotechnology, Biology, Organic chemistry",

author = "NADIA GRASSO",

year = "2025",

doi = "10.1002/sfp2.70013",

language = "English",

journal = "Sustainable Food Proteins",

issn = "2771-9693",

}

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T1 - Formulation and Key Quality Attributes of a PlantBased Alternative to Cheese Prototype Prepared Using Zein and Chickpea Protein Ingredients

AU - GRASSO, NADIA

PY - 2025

Y1 - 2025

KW - Food science

KW - Raw material

KW - Plant protein

KW - Chemistry

KW - Mathematics

KW - Biotechnology

KW - Biology

KW - Organic chemistry

U2 - 10.1002/sfp2.70013

DO - 10.1002/sfp2.70013

M3 - Article

SN - 2771-9693

JO - Sustainable Food Proteins

JF - Sustainable Food Proteins

ER -

Formulation and Key Quality Attributes of a PlantBased Alternative to Cheese Prototype Prepared Using Zein and Chickpea Protein Ingredients

Keywords

Access to Document

Cite this

Formulation and Key Quality Attributes of a PlantBased Alternative to Cheese Prototype Prepared Using Zein and Chickpea Protein Ingredients