Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent

Despite high consumer demands, the manufacture of nondairy yogurt from oat milk is currently hindered due to the lack of consistency and texture. An oat‐based yogurt was developed using oat milk and probiotics (Streptococcus thermophilus and Lactobacillus bulgaricus) with aquafaba (AF) and vegetable...

Descripción completa

Detalles Bibliográficos
Autores principales: Raikos, Vassilios, Juskaite, Lina, Vas, Frazer, Hayes, Helen E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7723214/
https://www.ncbi.nlm.nih.gov/pubmed/33312528
http://dx.doi.org/10.1002/fsn3.1932

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7723214/
https://www.ncbi.nlm.nih.gov/pubmed/33312528
http://dx.doi.org/10.1002/fsn3.1932

Ejemplares similares