Proyecto
 (2019)

Freeze-dried dairy and soy-free yogurt for consumers with allergies and / or intolerances

Restovic, Franko; Cea, Inés

Más información

Fecha de publicación: 2019
Objetivos: 1. Obtain a vegetable "yogurt" with organoleptic characteristics similar to dairy yogurts without adding extra sugar during fermentation and without modifying the fermentation time. 2. Reduce the potential allergenicity of cereals and legumes 3. Define an economically viable dehydration process.
Año de Inicio/Término: 2019-2021
Financiamiento/Sponsor: CORFO
Rol del Usuario: DIRECTOR(A)
DOI:

19CVC-107186
Notas: It is the 4th project with the Epullén company. Started with small projects (Corfo´s Voucher projects) and now with this Crea y Valida project, also from Corfo.