Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages

The objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluat...

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Detalles Bibliográficos
Autores principales: Cichońska, Patrycja, Domian, Ewa, Ziarno, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656516/
https://www.ncbi.nlm.nih.gov/pubmed/36366047
http://dx.doi.org/10.3390/s22218348

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656516/
https://www.ncbi.nlm.nih.gov/pubmed/36366047
http://dx.doi.org/10.3390/s22218348

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