Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product.

For this reason, a gelatinization step was included to increase the viscosity of the YLs, thus preventing phase separation and decreasing the entity of endogenous microbial contamination before starter inoculum; however, a decreasing trend during the storage was reported.

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