Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
|
| Materias: | |
| 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 |