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Record
Title
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
Type
Student Paper
Publ. year
2021
Author/s
Holmgran, Nicki; Svendsen, Jens
Department/s
Food Technology and Nutrition (M.Sc.)
In LUP since
2021-06-09
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Total This Year This Month
1898 734 52
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333 (18%)
Sweden
187 (10%)
China
169 (9%)
Germany
106 (6%)
Denmark
81 (4%)
Brazil
69 (4%)
Netherlands (Kingdom of the)
61 (3%)
United Kingdom of Great Britain and Northern Ireland
58 (3%)
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49 (3%)
Turkiye
47 (2%)
Russian Federation
37 (2%)
France
36 (2%)
Indonesia
35 (2%)
Singapore
26 (1%)
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26 (1%)
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25 (1%)
Malaysia
23 (1%)
Philippines
22 (1%)
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21 (1%)
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21 (1%)
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20 (1%)
Nigeria
19 (1%)
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17 (1%)
Italy
17 (1%)
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16 (1%)
Ireland
16 (1%)
Mexico
15 (1%)
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15 (1%)
Unknown
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14 (1%)
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11 (1%)
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1 (0%)
About
The download statistics shown here have been collected since the launch of LUP in October 2007 and are updated every night. Statistics are available for all records with open access full-texts. Efforts have been made to exclude downloads by robots and track irregular download activities.

About accessibility

Disclaimer
The information on downloads per country is based on the geolocation of IP addresses and may not be completely accurate. The statistics presented here may also change retroactively when the calculation process is improved to provide more accurate results.

Statistics Last Updated
2026-10-29 07:02:03