Effect of pretreatment methods on the sensory and nutritional properties of a yoghurt-like product made from tiger nuts (Cyperus esculentus L.)
Aim: Underexploited local plant resources, such as tiger nuts, have significant nutritional potential. Tiger nuts can be used to produce a plant-based yoghurt that would enable people suffering from lactose intolerance to enjoy its benefits. This study aimed to evaluate the sensory acceptability, ph...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Open Exploration Publishing Inc.
2025-08-01
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| Series: | Exploration of Foods and Foodomics |
| Subjects: | |
| Online Access: | https://www.explorationpub.com/uploads/Article/A101096/101096.pdf |
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