# Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties

> Research article (Journal of Dairy Science, 2025) · cited 12× · AI/ML

**Wikidata**: [openalex:W4409323611](https://www.wikidata.org/wiki/openalex:W4409323611)  
**Source**: https://4ort.xyz/entity/partially-substituting-cheese-base-with-plant-proteins-to-produce-processed-cheese-textural-rheological-microstructural-