Effect of fermentation on physicochemical and rheological properties of plant based beverage
The aim of this project was to investigate the effect of fermentation on physicochemical and rheological properties of a plant-based beverage. The starter cultures used for the inoculation of the plant-based beverage were LAB1, LAB2 as well as LAB3. Samples were taken from the inoculated mixtures as well as the control before and after fermentation to measure pH, moisture content, ash, lipid, colo