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Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914809/ https://www.ncbi.nlm.nih.gov/pubmed/36766014 http://dx.doi.org/10.3390/foods12030485 |