Physical–Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars

Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential oat cultivars could help to improve product quality. In the present...

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Detalles Bibliográficos
Autores principales: Zhou, Sumei, Jia, Qiuju, Cui, Lulu, Dai, Ying, Li, Ruoning, Tang, Jian, Lu, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048011/
https://www.ncbi.nlm.nih.gov/pubmed/36981092
http://dx.doi.org/10.3390/foods12061165

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048011/
https://www.ncbi.nlm.nih.gov/pubmed/36981092
http://dx.doi.org/10.3390/foods12061165

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