Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink

At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health be...

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Detalles Bibliográficos
Autores principales: Suffys, Sarah, Goffin, Dorothée, Richard, Gaëtan, Francis, Adrien, Haubruge, Eric, Fauconnier, Marie-Laure
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10457938/
https://www.ncbi.nlm.nih.gov/pubmed/37630336
http://dx.doi.org/10.3390/molecules28166084

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10457938/
https://www.ncbi.nlm.nih.gov/pubmed/37630336
http://dx.doi.org/10.3390/molecules28166084

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