Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative...

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Detalles Bibliográficos
Autores principales: Madsen, Sanne Kjærulf, Thulesen, Elisabeth Thule, Mohammadifar, Mohammad Amin, Bang-Berthelsen, Claus Heiner
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702038/
https://www.ncbi.nlm.nih.gov/pubmed/34945561
http://dx.doi.org/10.3390/foods10123010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702038/
https://www.ncbi.nlm.nih.gov/pubmed/34945561
http://dx.doi.org/10.3390/foods10123010

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