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Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts
The aim of this study was to determine the key physicochemical, sensory and quality attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp, including a dairy benchmark yogurt. The soy, coconut and cashew-based yogurts showed textural parameters comparable to the dairy yogu...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7142433/ https://ncbi.nlm.nih.gov/pubmed/32110978 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030252 |
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