Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent

Raikos, Vassilios; Lina Juskaite, Lina; Vas, Frazer; Hayes, Helen E

Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent

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Raikos_etal_fsn3_physiochemical_properties_VOR.pdf (554.32 KB)

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2020-12

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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