Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures.

Canon, Fanny; Maillard, Marie-Bernadette; Famelart, Marie-Hélène; Thierry, Anne; Gagnaire, Valérie

Canon, Fanny; Maillard, Marie-Bernadette; Famelart, Marie-Hélène; Thierry, Anne; Gagnaire, Valérie.

Afiliação

Canon F; UMR STLO, INRAE, Institut Agro, F35000, Rennes, France.
Maillard MB; UMR STLO, INRAE, Institut Agro, F35000, Rennes, France.
Famelart MH; UMR STLO, INRAE, Institut Agro, F35000, Rennes, France.
Thierry A; UMR STLO, INRAE, Institut Agro, F35000, Rennes, France.
Gagnaire V; UMR STLO, INRAE, Institut Agro, F35000, Rennes, France.

Curr Res Food Sci ; 5: 665-676, 2022.

Article em En | MEDLINE | ID: mdl-35434647

Palavras-chave

Lactic acid bacteria; Plant-based; Sensory analysis; Texture analysis; Yogurt alternatives

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2022 Tipo de documento: Article País de afiliação: França

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