Evaluating the efficiency of Lactiplantibacillus pentosus as a biocoagulant in soy cheese production: Effects on texture properties
{{output}}
The increasing demand for plant-based foods has driven interest in improving soy cheese quality through alternative coagulation strategies. This study compared the effects of fermentation with Lactiplantibacillus pentosus and glucono-δ-lactone (GDL) coagulati... ...
