The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem,
Meral Kilic‐Akyilmaz
Abstract:The modern food industry is undergoing a rapid change with the trend of production of plant‐based food products that are more sustainable and have less impact on nature. Plant‐based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant‐based diet. Nevertheless, plant‐based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean‐like flavor compared to … Show more
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