Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
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Title
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
Authors
Keywords
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Journal
Foods
Volume 9, Issue 3, Pages 288
Publisher
MDPI AG
Online
2020-03-04
DOI
10.3390/foods9030288
References
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Related references
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