Probiotic combinations affect characteristics of chickpea yogurt: an investigation on physicochemical, rheological, and organoleptic properties and SCFAs fermentation
Fuente:
Food Chemistry
Publication date: 1 May 2026Source: Food Chemistry, Volume 510Author(s): Haiyang Shi, Jing Luo, Zhexin Fan, Baokun Li, Xiaoqian Chen, Bingyuan Lei, Yingying Qiu, Jiancheng Wang, Tong Pan, Wenwei Lu, Zhifeng Fang