Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives
Consumer demand for plant-based dairy alternatives has increased rapidly during the past few years and the market has been saturated with a wide variety of alternative products. The general aim of this study was to broaden the understanding of the composition and characteristics of currently commerc...
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| Glavni autori: | , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2023-06-01
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| Serija: | Future Foods |
| Teme: | |
| Online pristup: | http://www.sciencedirect.com/science/article/pii/S2666833522000983 |
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