Concepedia

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, Guan Xiao

Food Bioscience · 2022 · 100 citations · 23 references

DOI

Concepts

References

23

Formation and Physical Properties of Yogurt

William J. Lee, J.A. Lucey · Asian-Australasian Journal of Animal Sciences · 2010 · 626 citations · Full text

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Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase

Bing Zhang, Zeyuan Deng, D. Dan Ramdath et al. · Food Chemistry · 2014 · 424 citations

, , +11

Dynamic rheological properties of wheat flour dough and proteins

Yihu Song, Qiang Zheng · Trends in Food Science & Technology · 2007 · 231 citations

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Quinoa (Chenopodium quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review

E Gordillo-Bastidas, Diana A. Díaz‐Rizzolo · Journal of Nutrition & Food Sciences · 2016 · 224 citations · Full text

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Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Luana Nionelli, Rossana Coda, José Antonio Curiel et al. · International Journal of Food Microbiology · 2014 · 204 citations

, , +16