Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Dmitrii V. Khrundin"'
Publikováno v:
Foods and Raw Materials, Vol 10, Iss 1, Pp 155-162 (2022)
Introduction. We studied the use of fermented oat milk to produce sauce and evaluated its properties. The research was motivated by the current demand for so called “plant milk” commonly perceived as an alternative to cow’s milk. Study objects
Externí odkaz:
https://doaj.org/article/5515eb629e0b48a19509e479ea03c0b0
