Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.)
In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. To prepare vegetable milk, soy beans, almonds and...
Guardat en:
| Autors principals: | , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Persa |
| Publicat: |
Research Institute of Food Science and Technology
2023-06-01
|
| Col·lecció: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Matèries: | |
| Accés en línia: | https://journals.rifst.ac.ir/article_146529_3efa96d7febb98e2bd383f3e2b7d3249.pdf |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|