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: | Shaun Y. J. Sim, Xin Yi Hua, Christiani Jeyakumar Henry |
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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 |
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