Cargando…
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...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
|
| Materias: | |
| 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 |