A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid

Update your browser to view ScienceDirect correctly.

Your technical details and browser version:

Request ID: 916795416a7eeb26-LAX IP: 116.62.10.13 UTC time: 2025-02-23T13:32:38+00:00 Browser: Mozilla/5.0 (X11; U; Linux x86_64; en-US; rv:1.9.1.4) Gecko/20091030 Gentoo Firefox/3.5.4