Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts

• Bhanu Devnani,
• Lydia Ong,
• Sandra E Kentish,
• Peter J Scales,
• Sally L Gras

Affiliations

Bhanu Devnani

Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia

Lydia Ong

Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia

Sandra E Kentish

Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia

Peter J Scales

Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia

Sally L Gras

Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia; Corresponding author at: Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia.