Development of halal plant-based cheese using local ingredients for sustainable food innovation

Increasing demand for sustainable, ethical, and halal-compliant food products has encouraged the development of plant-based alternatives that offer lower environmental impact and greater inclusivity. Conventional dairy cheese production is associated with high resource use and significant greenhouse...

書目詳細資料
發表在:	BIO Web of Conferences
Main Authors:	Suhaima Nurafi Razna, Sulaiman Muhammad Ihsan, Rahmawati Octari, Salsabila Naena, Cahyadi Yusup, Meidiyanti Salsabilla
格式:	Article
語言:	英语
出版:	EDP Sciences 2026-01-01
在線閱讀:	https://www.bio-conferences.org/articles/bioconf/pdf/2026/27/bioconf_fisaed2026_02014.pdf

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