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Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives

heading
Part, N., Kazantseva, J., Rosenvald, S., Kallastu, A., Vaikma, H., Kriščiunaite, T., Pismennõi, D., Viiard, E.
author
statement of authorship
Natalja Part, Jekaterina Kazantseva, Sirli Rosenvald, Aili Kallastu, Helen Vaikma, Tiina Kriščiunaite, Dmitri Pismennõi, Ene Viiard
source
publisher
journal volume number month
vol. 7
year of publication
pages
art. 100212, 10 p. : ill
url
subject term
keyword
Plant-based
Yoghurt alternative
Starter culture
Fermentation
Alive microbiota
ISSN
2666-8335
notes
Bibliogr. p. 9-10
availibility
Võrguteavik
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
WOS
category (general)
category (sub)
kvartiil
Q1
TTÜ department
TTÜ department code
mm
lk
country
nl
language
inglise
editor's notes
Mi 090323
Part, N., Kazantseva, J., Rosenvald, S., Kallastu, A., Vaikma, H., Kriščiunaite, T., Pismennõi, D., Viiard, E. Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives // Future foods (2023) vol. 7, art. 100212, 10 p. : ill. https://doi.org/10.1016/j.fufo.2022.100212