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What makes a good mozzarella? It has to be flavorful. It should become gooey and stringy when melted. It needs to perfectly balance an acidic tomato ....
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate. ....
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate. ....