Plant-based milk alternatives an emerging segment of functional beverages: a review

Spray dried melon seed milk powder: physical, rheological and sensory properties

(2016) Aslı Zungur Bastıoğlu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of high pressure processing on the immunoreactivity of almond milk

(2014) Santosh Dhakal et al.   FOOD RESEARCH INTERNATIONAL

Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage

(2014) Zahra Ahmadian-Kouchaksaraei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A randomized controlled trial to evaluate the effect of incorporating peanuts into an American Diabetes Association meal plan on the nutrient profile of the total diet and cardiometabolic parameters of adults with type 2 diabetes

(2014) Michelle Wien et al.   Nutrition Journal

Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology

(2013) Aastha Deswal et al.   Food and Bioprocess Technology

Comparing the Effects of Ultra-High-Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages

(2013) Dora C. Valencia-Flores et al.   JOURNAL OF FOOD SCIENCE

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

(2013) Prasad Rasane et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation

(2012) Kobra Rahmati et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cereal based functional food of Indian subcontinent: a review

(2011) Arpita Das et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

(2011) D. Agrahar Murugkar   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical, Sensorial and Rheological Properties of a New Organic Rice Bran Beverage

(2009) Gerson Luis FACCIN et al.   Rice Science

Potential Prebiotic Properties of Almond (Amygdalus communis L.) Seeds

(2008) G. Mandalari et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing

(2008) Shaohong Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data

(2007) R.P. Deshpande et al.   LWT-FOOD SCIENCE AND TECHNOLOGY