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...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Persa |
| Veröffentlicht: |
Research Institute of Food Science and Technology
2023-06-01
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| Schriftenreihe: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Schlagworte: | |
| Online-Zugang: | https://journals.rifst.ac.ir/article_146529_3efa96d7febb98e2bd383f3e2b7d3249.pdf |
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