Textural properties of faba bean-based Camembert analogue
As global food systems evolve toward sustainability, the demand for plant-based alternatives to traditional animal-derived products is growing. Faba beans (Vicia faba), known for their versatility and agricultural benefits, offer a promising solution in the development of vegan cheese analogues. Th...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
2025-04-01
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| Series: | Agricultural and Food Science |
| Subjects: | |
| Online Access: | https://journal.fi/afs/article/view/154813 |
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