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Published in 2022 at "Foods"
DOI: 10.3390/foods11070941
Abstract: 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…
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Keywords:
rheology;
plant based;
plant;
physicochemical properties ... See more keywords
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1
Published in 2023 at "International Journal of Environmental Research and Public Health"
DOI: 10.3390/ijerph20043707
Abstract: This study aimed to evaluate the content of 11 inorganic elements (Al, Cr, Co, Ni, As, Mo, Cd, Sb, Ba, Hg, and Pb) in commercial plant-based and animal-based yogurts for comparison purposes. The samples were…
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Keywords:
loq;
loq loq;
plant based;
inorganic elements ... See more keywords