I like my vanilla soy latte as much as the next girl, but I’d never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess.Almond milk, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with ju...
The influence of the protein, fat and sugar in almond milk on the formation of the acidic gel was investigated by determining their physicochemical and microstructural properties. The protein, fat and sugar in the almond milk were varied from 2% to 6%, 0.8%–7% and 0.6%–7%, respectively and...