Probiotic combinations affect characteristics of chickpea yogurt: an investigation on physicochemical, rheological, and organoleptic properties and SCFAs fermentation

Food Chemistry 2026

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Authors: Haiyang Shi, Jing Luo, Zhexin Fan, Baokun Li, Xiaoqian Chen, Bingyuan Lei, Yingying Qiu, Jiancheng Wang, Tong Pan, Wenwei Lu, Zhifeng Fang
DOI: 10.1016/j.foodchem.2026.148756
Cited by: 4
References: 49

Fields of Study & Subjects

Probiotics and Fermented Foods Food composition and properties Proteins in Food Systems

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
510
Pages
148756–148756
Publication date
5 March 2026
Language
EN