Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to...

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Bibliografski detalji

Glavni autori:	Marco Montemurro, Erica Pontonio, Rossana Coda, Carlo Giuseppe Rizzello
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2021-02-01
Serija:	Foods
Teme:	milk alternatives lactic acid bacteria yogurt-like plant-based foods
Online pristup:	https://www.mdpi.com/2304-8158/10/2/316
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