Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with <i>Lactobacillus rhamnosus</i> Lgg to Milk-Based Yogurt.

Foods · 2025 · PMC11989066 · PMID 40238257

Europe PMC DOI

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an increasing trendno p-value reported

Conclusions There is an increasing trend to develop yogurt alternatives.

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Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with &lt;i&gt;Lactobacillus rhamnosus&lt;/i&gt; Lgg to Milk-Based Yogurt.

The sentences

Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with <i>Lactobacillus rhamnosus</i> Lgg to Milk-Based Yogurt.