Micaela Gomes de Jesus

Sensory evaluation of a novel sustainable probiotic beverage based on tofu whey

Abstract The reuse of agro-industrial residues aligns with sustainability purposes and the circular economy; in this context, tofu whey - a nutrient-rich by-product of tofu production - is a promising substrate for functional beverages. This study aimed to assess the sensory attributes of a potential probiotic plant-ba...