2022peer-reviewed95 citations
Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties
Kai Huang, Yongyong Liu, Yu Zhang, Hongwei Cao, Da-ke Luo, Cuiping Yi +1 more
Food Bioscience
Concepts
RheologyFood scienceFunctional foodSensory systemChemistry