Fermentation of plant-based milk alternatives for improved flavour and nutritional value
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
About this item
Full title
Author / Creator
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
Formats
Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Subjects
More information
Scope and Contents
Contents
Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these products has become a multi-billion dollar business and will reach a value of approximately 26 billion USD within the next 5 years. Moreover, many consumers demand plant-b...
Alternative Titles
Full title
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6867983
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6867983
Other Identifiers
ISSN
0175-7598
E-ISSN
1432-0614
DOI
10.1007/s00253-019-10175-9
