Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba...
Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent
About this item
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Author / Creator
Publisher
United States: John Wiley & Sons, Inc
Journal title
Language
English
Formats
Publication information
Publisher
United States: John Wiley & Sons, Inc
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Scope and Contents
Contents
Despite high consumer demands, the manufacture of nondairy yogurt from oat milk is currently hindered due to the lack of consistency and texture. An oat‐based yogurt was developed using oat milk and probiotics (Streptococcus thermophilus and Lactobacillus bulgaricus) with aquafaba (AF) and vegetable oil (VO) as added ingredients. Physicochemical an...
Alternative Titles
Full title
Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent
Authors, Artists and Contributors
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7723214
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7723214
Other Identifiers
ISSN
2048-7177
E-ISSN
2048-7177
DOI
10.1002/fsn3.1932
