A new approach to the production of halal food
Background and objective: The present study as a new approach is chasing the application of microbial and plant-based proteins as a replacement with animal proteins to increase the halal value of food products. Due to changes in food production and also awareness increases of consumers about the foo...
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| Format: | article |
| Langue: | FA |
| Publié: |
Halal Research Center of Islamic Republic of Iran
2021
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| Accès en ligne: | https://doi.org/10.30502/h.2021.135710 https://doaj.org/article/6c62b3e1a447493da8060fe2c2392279 |
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