Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization

Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with...

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Bibliographic Details
Main Authors: Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/12/3/485