Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Blandine M. L. Genet(Technical University of Denmark), Claus Heiner Bang‐Berthelsen(Technical University of Denmark), Lı́lia Ahrné(United States Congress), Guillermo Eduardo Sedó Molina(Technical University of Denmark), Giovanni Barone(University of Copenhagen), Anders Peter Wätjen(Technical University of Denmark), Kristian Albersten, Egon Bech Hansen(Technical University of Denmark)

Fermentation

July 15, 2023

10.3390/fermentation9070667

Cited by 47

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