Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts
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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… read more here.
Keywords: rheology; plant based; plant; physicochemical properties ... See more keywords