Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts

There is a growing need for plant-based yogurts that meet consumer demands in terms of texture. However, more research is required to understand the relationship between physicochemical and mouthfeel properties in plant-based yogurts. The purpose of this study was to determine the physicochemical pr...

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Detalles Bibliográficos
Autores principales: Greis, Maija, Sainio, Taru, Katina, Kati, Nolden, Alissa A., Kinchla, Amanda J., Seppä, Laila, Partanen, Riitta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997816/
https://www.ncbi.nlm.nih.gov/pubmed/35407028
http://dx.doi.org/10.3390/foods11070941

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997816/
https://www.ncbi.nlm.nih.gov/pubmed/35407028
http://dx.doi.org/10.3390/foods11070941

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