Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa

Non-dairy yogurt is increasingly thought to be healthy food. However, no suitable starters limit its development. This study aimed to develop a novel and functional quinoa yogurt with a modified commercial starter. Compared with the other lactic acid bacteria (LAB), Weissella confusa showed a better...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Yongyong Liu, Kai Huang, Yu Zhang, Hongwei Cao, Da-ke Luo, Cuiping Yi, Xiao Guan
Format:	Article
Language:	English
Published:	Elsevier 2023-10-01
Subjects:	Non-dairy yogurt Quinoa Weissella confusa Fermentation Digestion
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157523002663