Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis

Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with health benefits. This research is aimed to understand the sensory and textural spectrum of commercially available dairy and plant-based yogurts. In a preliminary study, qualitative focus group discuss...

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Detalles Bibliográficos
Autores principales: Gupta, Mitali K., Torrico, Damir D., Ong, Lydia, Gras, Sally L., Dunshea, Frank R., Cottrell, Jeremy J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834546/
https://www.ncbi.nlm.nih.gov/pubmed/35159613
http://dx.doi.org/10.3390/foods11030463

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834546/
https://www.ncbi.nlm.nih.gov/pubmed/35159613
http://dx.doi.org/10.3390/foods11030463

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