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Development of dairy‐free soybean‐based yoghurt by active d..:
Nguyen, Nhu‐Ngoc
;
Do, Anh Duy
;
Phan Van, Thach
...
International Journal of Food Science & Technology. 59 (2024) 4 - p. 2383-2399 , 2024
Link:
https://doi.org/10.1111/ijfs.16966
RT Journal T1 <Title>Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16966&Exemplar=1&LAN=DE A1 Nguyen, Nhu‐Ngoc A1 Do, Anh Duy A1 Phan Van, Thach A1 Nguyen, Vinh‐Lam A1 Tran, Minh‐Thoai A1 Nguyen, Quoc‐Duy PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 4 SP 2383 OP 2399 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16966 DO https://doi.org/10.1111/ijfs.16966 SF ELIB - SuUB Bremen
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