Development of plant-based yogurt
Fermented drinks are regarded as healthy food due to their probiotic nature. Vegan consumers who choose sustainable diet and people allergic to dairy products demand alternatives for dairy products. We aimed to develop a non-dairy plant-based yogurt from peanut, oats, and coconut milk. Yogurt was fo...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2022-09-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | https://jfrm.ru/en/issues/20341/20530/ |