Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design
Alev Yüksel Aydar, Ceren Evrim Mataracı, Tuba Büşra Sağlam
Topics & Concepts
Jerusalem artichokeSyneresisTitratable acidFood scienceChemistryMicrobial Metabolites in Food BiotechnologyAntioxidant Activity and Oxidative StressSeed and Plant Biochemistry