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pro vyhledávání: '"Taru Orvokki Sainio"'
Autor:
Riitta Partanen, Amanda J. Kinchla, Laila Seppä, Taru Orvokki Sainio, Kati Katina, Alissa A. Nolden, Maija Greis
Publikováno v:
Food Quality and Preference. 86:104019
As texture properties in novel food categories have a crucial role in consumer acceptance, mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and compared to dairy yogurts. Mouthfeel properties of five plant-based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e069e6a4723a36ad529fba15987aa13
https://doi.org/10.1016/j.foodqual.2020.104019
https://doi.org/10.1016/j.foodqual.2020.104019
