Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Food transition requires incorporating more plant-based ingredients in our diet, thus leading to the development of new plant-based products, such as yogurt alternatives (YAs). This study aimed at evaluating the impact of lactic acid bacteria (LAB) cocultures and formulation on the physico-chemical...

Descripción completa

Detalles Bibliográficos
Autores principales: Canon, Fanny, Maillard, Marie-Bernadette, Famelart, Marie-Hélène, Thierry, Anne, Gagnaire, Valérie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: Plant-Based Foods, edited by Xing Chen, Patrick Ruhs and Costas Nikiforid
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9010894/
https://www.ncbi.nlm.nih.gov/pubmed/35434647
http://dx.doi.org/10.1016/j.crfs.2022.03.011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9010894/
https://www.ncbi.nlm.nih.gov/pubmed/35434647
http://dx.doi.org/10.1016/j.crfs.2022.03.011

Ejemplares similares