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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Bibliographic Details

Main Authors:	Qadir, Rahman, Wan Mohamad Nasir, Wan Nur Afifah, Azmi, Aliah Batrisyia, Fatima, Seemal, Mehmood, Naunain, Meor Hussin, Anis Shobirin
Format:	Article
Language:	en
Published:	Academic Press 2025
Subjects:	Food Science
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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