Effects of fermentation conditions on the physicochemical properties of plant-based yogurts
There is a growing demand for plant-based food alternatives in the industry with an increasing focus to simulate animal-based products. Plant-based yogurts have contributed significantly to this need, although there are several challenges that make it hard to imitate dairy yogurt s characteristics....
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| Format: | Tesis |
| Language: | Inglés |
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Zamorano: Escuela Agrícola Panamericana
2025
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| Online Access: | https://hdl.handle.net/11036/7853 |
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