Fermented Cashew Nut Cheese Alternative Supplemented with <i>Chondrus crispus</i> and <i>Porphyra</i> sp.

This study is aimed at the development of a fermented cashew nut cheese alternative supplemented with <i>Chondrus crispus</i> and <i>Porphyra</i> sp. and the evaluation of the impact of seaweed supplementation through analysis of physicochemical, microbiological, and organole...

Full description

Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Bruno M. Campos, Bruno Moreira-Leite, Abigail Salgado, Edgar Ramalho, Isa Marmelo, Manuel Malfeito-Ferreira, Paulo Sousa, Mário S. Diniz, Paulina Mata
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Subjects:	plant-based cheese alternatives seaweed supplementation <i>Chondrus crispus</i> <i>Porphyra</i> sp. physicochemical characteristics microbiota
Online Access:	https://www.mdpi.com/2076-3417/14/23/11082