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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...

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Detalles Bibliográficos
Autores principales:	Grasso, Nadia, Alonso-Miravalles, Loreto, O’Mahony, James A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142433/ https://www.ncbi.nlm.nih.gov/pubmed/32110978 http://dx.doi.org/10.3390/foods9030252

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