Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties

作者：Kai Huang, Yongyong Liu, Yu Zhang, Hongwei Cao, Da-ke Luo, Cuiping Yi, Guan Xiao · 发表于：Food Bioscience · 年份：2022 · DOI：10.1016/j.fbio.2022.101831 · 被引用次数：102 · 研究领域：Seed and Plant Biochemistry、Food composition and properties、Microbial Metabolites in Food Biotechnology