Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties.

Autor: Ardali FR; Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran., Sharifan A; Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran., Mosavi SME; Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran., Mortazavian AM; Faculty of Nutrition Sciences, Food Science Technology/National Nutrition and Food Technology Research, Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Jannat B; Halal Research Center of IRI, Tehran, Iran.

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Dec; Vol. 30 (8), pp. 773-787. Date of Electronic Publication: 2023 Jul 10.