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

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

Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with health benefits. This research is aimed to understand the sensory and textural spectrum of commercially available dairy and plant-based yogurts. In a preliminary study, qualitative focus group discuss...

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Bibliographic Details
Main Authors:	Mitali K. Gupta, Damir D. Torrico, Lydia Ong, Sally L. Gras, Frank R. Dunshea, Jeremy J. Cottrell
Format:	Article
Language:	English
Published:	MDPI AG 2022-02-01
Series:	Foods
Subjects:	focus group microstructure rheology gelling emotions protein
Online Access:	https://www.mdpi.com/2304-8158/11/3/463

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