Developing the Formulation to Produce a Fermented Almond Drink by Using Different Starter Cultures, Hydrocolloids and Okara (2025)

This study aimed to investigate the fermentation of almond-based drinks to develop a formulation for an innovative functional product. The almond drink was purchased at the market and fermented by two starter cultures (VEGE 033 LYO and VEGE 053 LYO, IFF Danisco, France). In the preliminary phase of