和脂肪和不和脂肪对植物性奶酪的物理特性的影响

Cameryn Sanders1, Stacie Dobson1, Alejandro G Marangoni1

  • 1Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, Canada, N1G 2W1.

PubMed
概括

在植物性奶酪中减少子油可以改善健康和可持续性. 花油混合物保持了理想的融化和伸展特性,为高和脂肪含量提供了更健康的替代品.

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