Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts

Bibliographic Details
Main Authors:	Bhanu Devnani, Lydia Ong, Sandra E Kentish, Peter J Scales, Sally L Gras
Format:	Article
Language:	English
Published:	Elsevier 2022-12-01
Series:	Future Foods
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666833522000727

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