Development of plant-based yogurt

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

(2021) Marco Montemurro et al.   Foods

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

(2019) Muzi Tangyu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns

(2019) Anna Aleena Paul et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality

(2018) Umesh Patil et al.   JOURNAL OF FOOD SCIENCE

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

(2017) Özge Dönmez et al.   JOURNAL OF DAIRY SCIENCE

Flow and Thixotropic Parameters for Rheological Characterization of Hydrogels

(2016) Mihaela Ghica et al.   MOLECULES

Physicochemical and sensory quality of yogurt incorporated with pectin from peel ofCitrus sinensis

(2016) Fatiha Arioui et al.   Food Science & Nutrition

Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

(2012) V. Nikzade et al.   FOOD HYDROCOLLOIDS

Quality characteristics and antioxidant activity of hickory-black soybean yogurt

(2012) Ming Ye et al.   LWT-FOOD SCIENCE AND TECHNOLOGY