An insight into plant-based yogurts: Physicochemical, organoleptic properties and functional food aspects
Plant-based yogurts have become a popular dairy-free alternative, appealing to consumers with dairy allergies and those motivated by ethical considerations. This review article examines the key ingredients, formulations, physicochemical traits, organoleptic properties, and functional food values of...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Academic Press
2025
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/122438/1/122438.pdf http://psasir.upm.edu.my/id/eprint/122438/ https://linkinghub.elsevier.com/retrieve/pii/S088915752500393X |
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