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Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat
8小时前
已完结
Plant-based trends: consumer's perception and factors that influence the purchase of plant-based products
8小时前
已完结
Plant-Based Fermented Beverages and Key Emerging Processing Technologies
8小时前
已完结
Advancing plant-based milk alternatives: challenges, opportunities, and the role of innovative processing technologies
8小时前
求助中
A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant‐Based Milk Alternatives
13小时前
已完结
Food formulation: rheological and tribological determinants of oral processing and flavor perception
1天前
已完结
Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study
1天前
已完结
Oat: Current state and challenges in plant-based food applications
29天前
已完结
HS-SPME/GC-MS-based multivariate statistics to discriminate differences in volatile flavors, amino acids, and fatty acids during oat fermentation
1个月前
已完结
Oat proteins: A perspective on functional properties
1个月前
已完结
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