Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (<i>Camelina sativa</i> L.) Seed Press Cake

Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (<i>Camelina sativa</i> L.) Seed Press Cake

Plant-based fermented beverages are growing in popularity due to the rise in vegetarianism, health trends and ethical concerns. In this study, camelina (<i>Camelina sativa</i> L.) seed press cake (CPC, 15% and 20% <i>w</i>/<i>w</i>) was fermented using yogurt star...

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Bibliographic Details
Main Authors: Łukasz Łopusiewicz, Paweł Kwiatkowski, Emilia Drozłowska
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Applied Sciences
Subjects:
camelina
press cakes
dairy alternatives
fermented beverages
biotransformation
zero waste
Online Access:https://www.mdpi.com/2076-3417/12/3/1085

Internet

https://www.mdpi.com/2076-3417/12/3/1085

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