Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels
Brückner-Gühmann, Monika, Banović, Marija, Drusch, StephanLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.05.016
Date:
May, 2019
File:
PDF, 1.26 MB
english, 2019