Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with <i>Lactobacillus rhamnosus</i> Lgg to Milk-Based Yogurt

Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with <i>Lactobacillus rhamnosus</i> Lgg to Milk-Based Yogurt

Production of plant-based products is still on the rise. There is a need for new plant-based dairy alternatives in the food market due to lactose intolerance, allergens to dairy and nuts and a rise in gluten-free products. Rice is a key source for these types of products because it is hypoallergenic...

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Bibliographic Details
Main Authors: Anita Morris, Charles Boeneke, Joan M. King
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
rice flour
plant-based
yogurt
probiotic
Online Access:https://www.mdpi.com/2304-8158/14/7/1129
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