Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties
Kai Huang, Yongyong Liu, Yu Zhang, Hongwei Cao, Da-ke Luo, Cuiping Yi, Guan Xiao
Topics & Concepts
RheologyFood scienceFunctional foodSensory systemChemistryBiologyMaterials scienceComposite materialNeuroscienceSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology