A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing

Current plant-based yogurts are made by the fermentation of plant-based milks. Although this imparts fermented flavors and probiotic cultures, the process is relatively longer and often leads to textural issues. The protein content of these plant-based yogurts is also lower than their dairy counterp...

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Detalles Bibliográficos
Autores principales: Sim, Shaun Y. J., Hua, Xin Yi, Henry, Christiani Jeyakumar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466357/
https://www.ncbi.nlm.nih.gov/pubmed/32824140
http://dx.doi.org/10.3390/foods9081126

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466357/
https://www.ncbi.nlm.nih.gov/pubmed/32824140
http://dx.doi.org/10.3390/foods9081126

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