Sökning: "Nicki Holmgran"
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1. How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The market of plant based dairy alternatives such as yoghurt alternatives continues to grow as more information on the environmental impact of traditional dairy products become available. The plant-based yoghurt alternatives come with a new set of problems, including longer fermentation times and poor gel structure formation. LÄS MER
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