full record print

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

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
ISSN
2666-8335
notes
Bibliogr. p. 9-10
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
inglise
subject term
keyword
Plant-based
Yoghurt alternative
Starter culture
Fermentation
Alive microbiota
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