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Abstract Background: This study aimed to develop quinoa-based vegan yogurt products in response to the increasing interest in plant-based diets and to evaluate their sensory, chemical, and microbiological properties. Methods: In the first phase, four quinoa-based yogurt formulations were prepared using different starter culture and activation strategies, and fermented under controlled conditions.
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
