Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation
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Title
Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation
Authors
Keywords
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Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-05-08
DOI
10.1007/s00217-019-03286-0
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- How well do plant based alternatives fare nutritionally compared to cow’s milk?
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- Global production, processing and utilization of lentil: A review
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- (2016) Zhen Ma et al. JOURNAL OF FOOD QUALITY
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- The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin
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- (2011) Asli Can Karaca et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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- (2007) M. Ryan et al. FOOD CHEMISTRY
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