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LT-031116 / first seen 2026-10-13 14:52 / last activity 1h ago

A plant protein-based fat texturizer: Enzymatic bioproduction and application in non-fat yogurt

measurement

heat
45 / 100 (raw 1.2)
velocity
0.0 independent sources per hour
solidity
80 / 100
sources
1 total, 1 independent
domain span
1 domain covered it

primary source

title
A plant protein-based fat texturizer: Enzymatic bioproduction and application in non-fat yogurt
venue
status
peer-reviewed
doi
10.1016/j.foodchem.2026.150642
published
2026-10-01

media coverage / 1 outlets