Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink

In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drink. The process included boiling, mixing, grinding,...

Whakaahuatanga katoa

Ngā taipitopito rārangi puna kōrero

Ngā kaituhi matua:	Hongyu Mu, Tianyi Dai, Si Huang, Kuan Wu, Mingming Wang, Chunlei Tan, Feng Zhang, Jun Sheng, Cunchao Zhao
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2024-01-01
Rangatū:	Foods
Ngā marau:	walnut and purple rice fermented plant drink room-temperature yoghurt rheology flavor sensory
Urunga tuihono:	https://www.mdpi.com/2304-8158/13/3/400
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!