Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation - Concepedia

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Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

106

Citations

27

References

2019

Year

Stephanie Jeske, Juergen Bez, Elke K. Arendt, Emanuele Zannini

European Food Research and Technology

BiomanufacturingBiotechnologyFood EngineeringFood ProcessingSensory CharacteristicsLentil-based Milk SubstituteFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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