Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa by Yongyong Liu, Kai Huang, Yu Zhang, Hongwei Cao, Da-ke Luo, Cuiping Yi, Xiao Guan

Subjects: “…Non-dairy yogurt…”
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Application of Augmented Reality in the Sensory Evaluation of Yogurts by Yanyu Dong, Chetan Sharma, Annu Mehta, Damir D. Torrico

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Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder by Hatice Baygut, Dorota Cais-Sokolińska, Paulina Bielska, Joanna Teichert

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Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products by Nazan Kavas

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