Food research international (Ottawa, Ont.)CicerFermentationYogurtProbioticsStreptococcus thermophilus
Mixing and fermenting chickpea and almond milk analogues to produce probiotic yoghurt analogues.
Charles Silande, Andrea Hickisch, Andrea Strube, Nathalie Daniel, Marie-Bernadette Maillard, Séverine Chevalier, Gwénaële Henry, Ingrid Aguiló-Aguayo, Gwénaël Jan, Valérie Gagnaire
Published: 202510.1016/j.foodres.2025.117576
Abstract
The search for sustainable and healthy foods has led to the development of various fermented plant-based products as an alternative to fermented dairy products. These fermented products must have satisfactory sensory properties, meet nutritional requ…
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