Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Fabio Tuccillo, Silvia Cera, Olivia Zehnder-Wyss, Ewoud Blontrock, Carolina O. Pandeirada, Prabin Koirala, Mika Immonen, Minnamari Edelmann, Noora Mäkelä-Salmi, Anna‐Maija Lampi, Samy Boulos, Arno G.B. Wouters
+6 more Ndegwa Henry Maina, Christophe M. Courtin, Riitta Partanen, Laura Nyström, Rossana Coda, Kati Katina
DOI: 10.2139/ssrn.6150190
Cited by: 0
References: 36

Fields of Study & Subjects

Food composition and properties Food and Agricultural Sciences Proteins in Food Systems

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Document type
Preprint