Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability
Consumers increasingly seek foods that are palatable, healthful, and environmentally friendly. Plant-based yogurts address these consumer preferences, gaining popularity over time. However, plant-based yogurts face challenges with inferior stability and lack the smooth, delicate mouthfeel found in t...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2025-09-01
|
| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566924000570 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|