Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics
Nowadays, plant-based dairy alternatives have gained considerable attention. However, the textural and sensorial characteristics of plant-based products limit their acceptance. The exploitation of lactic acid bacteria has been proposed as a promising approach to developing plant-based dairy analogs....
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2025-01-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_46207_41ded36824b2a9a0740c96604efcf1f8.pdf |
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