A novel approach to structure plant-based yogurts using high pressure processing

A novel approach to structure plant-based yogurts using high pressure processing

10.3390/foods9081126

Saved in:
Bibliographic Details
Main Authors: Sim, S.Y.J., Hua, X.Y., Henry, C.J.
Other Authors: BIOCHEMISTRY
Format: Article
Published: MDPI AG 2021
Subjects:
Emulsion gels
High pressure processing
Hydrogels
Plant proteins
Plant-based yogurts
Online Access:https://scholarbank.nus.edu.sg/handle/10635/197604
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore

Internet

https://scholarbank.nus.edu.sg/handle/10635/197604

Similar Items