Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk

During the production of plant-based milk, thermal treatment of raw materials is an important processing method to improve the physicochemical and nutritional quality of the final products. The objective of this study was to examine the impact of thermal processing on the physiochemical properties a...

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Detalles Bibliográficos
Autores principales: Yu, Min, Peng, Mengyao, Chen, Ronghua, Chen, Jingjing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000546/
https://www.ncbi.nlm.nih.gov/pubmed/36900573
http://dx.doi.org/10.3390/foods12051056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000546/
https://www.ncbi.nlm.nih.gov/pubmed/36900573
http://dx.doi.org/10.3390/foods12051056

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