Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis.

Gupta, Mitali K; Torrico, Damir D; Ong, Lydia; Gras, Sally L; Dunshea, Frank R; Cottrell, Jeremy J.

Afiliação

Gupta MK; Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
Torrico DD; Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia.
Ong L; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Gras SL; Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia.
Dunshea FR; The Bio21 Molecular Science and Biotechnology Institute, Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia.
Cottrell JJ; Future Food Hallmark Research Initiative Project, The University of Melbourne, Parkville, VIC 3010, Australia.

Foods ; 11(3)2022 Feb 04.

Article em En | MEDLINE | ID: mdl-35159613