Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent
Publication date
12/2020Metadata
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Raikos , V , Lina Juskaite , L , Vas , F & Hayes , H E 2020 , ' Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent ' , Food Science and Nutrition , vol. 8 , no. 12 , pp. 6426-6432 . https://doi.org/10.1002/fsn3.1932
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© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. https://creativecommons.org/licenses/by/4.0/