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November 3, 2019Journal of Food Processing and Preservation

Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk

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Authors

AOAdewumi T. OyeyinkaUniversity of JohannesburgJOJulianah Olayemi OdukoyaUniversity of JohannesburgYAYusuf S. AdebayoKwara State University

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Oyeyinka et al. (2019) studied this question.

synapsesocial.com/papers/6a628098defbcf5d01c91c04https://doi.org/10.1111/jfpp.14285
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