ArticleFoods (Basel, Switzerland)2025
Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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
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Who cites it
2 citing papers in PubMed.
- Microbial Dynamics of Yogurts with Different Starter Cultures Under an In Vitro Gastrointestinal System Using 16S rRNA Sequencing.Foods (Basel, Switzerland) · 2026Article
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Production of plant-based products is still on the rise. There is a need for new plant-based dairy alternatives in the food market due to lactose intolerance, allergens to dairy and nuts and a rise in gluten-free products. Rice is a key source for these types of products because it is hypoallergenic. This study focused on the comparison storage stability and in vitro digestion of milk-based yogurt (MY) to yogurt alternatives (YA) made with four different rice flours. YAs and MY were prepared using
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Registered trials
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