Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

Food Research International

Volumn 110, Issue , 2018, Pages 42-51

  Jeske, Stephanie ^a   Zannini, Emanuele ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Diets; Milk alternatives; Plant based dairy substitutes; Plant based milk substitutes; Protein; Protein requirement; Protein high foods

Indexed keywords

COMMERCE; DAIRIES; DAIRY PRODUCTS; NUTRITION;

FUNCTIONAL INGREDIENT; GENETIC MODIFICATIONS; MILK ALTERNATIVES; NUTRITIONAL QUALITIES; PLANT-BASED DAIRY SUBSTITUTES; PLANT-BASED MILK SUBSTITUTES; RESEARCH STUDIES; SUSTAINABLE PRODUCTION;

PROTEINS;

CHEMISTRY; DAIRY PRODUCT; ELEMENTAL DIET; FOOD HANDLING; FOOD QUALITY; GLUTEN FREE DIET; PROCEDURES; VEGETARIAN DIET;

DAIRY PRODUCTS; DIET, GLUTEN-FREE; DIET, VEGETARIAN; FOOD QUALITY; FOOD TECHNOLOGY; FOOD, FORMULATED; PLANT PROTEINS, DIETARY;

EID: 85016468866     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.03.045     Document Type: Article

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