Enhancing soy yogurt: The impact of mango pulp and alkali blanching on physico-chemical, nutritional and sensory qualities
The demand for dairy alternatives has increased due to lactose intolerance and the desire for healthier food options. Soy yogurt, as a plant-based product, presents a viable solution, yet it often suffers from undesirable flavors and limited consumer acceptance. This study explored how pre-treatment...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002914 |
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