Texture improvement possibilities for plant-based yogurt alternatives
Lívia Darnay, Flóra Téglás, Miklós Süth, László Friedrich, Anikó Boros, Adrienn Tóth
原始摘要（英文原文）· Original abstract
• Fermentation kinetics differed based on plant proteins (coconut, cashew, almond). • Both agar-agar and MTGase could change gelfirmness and apparent viscosity. • Coconut protein was preferred based on scores for spoonability and creaminess.