Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties-Reference-Cited by-同舟云学术

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

Published:2022-10 Issue: Volume:49 Page:101831
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Huang Kai,Liu Yongyong,Zhang Yu,Cao Hongwei,Luo Da-ke,Yi Cuiping,Guan Xiao

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference25 articles.

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3. Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts;Barbosa;International Journal of Gastronomy and Food Science,2020

4. Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes;Domínguez-Fernández;International Journal of Gastronomy and Food Science,2021

5. Quinoa: Nutritional, functional, and antinutritional aspects;Filho;Critical Reviews in Food Science and Nutrition,2017

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