A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing
Current plant-based yogurts are made by the fermentation of plant-based milks. Although this imparts fermented flavors and probiotic cultures, the process is relatively longer and often leads to textural issues. The protein content of these plant-based yogurts is also lower than their dairy counterp...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/8/1126 |