ArticleFoods (Basel, Switzerland)2021
Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed.
- Technological Assessment of Bread with the Addition ofFoods (Basel, Switzerland) · 2025Article
- Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review.Food science and biotechnology · 2024Review
- Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice.Foods (Basel, Switzerland) · 2022Article
- Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.