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,...

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Bibliografiske detaljer

Principais autores:	Hongyu Mu, Tianyi Dai, Si Huang, Kuan Wu, Mingming Wang, Chunlei Tan, Feng Zhang, Jun Sheng, Cunchao Zhao
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2024-01-01
Serier:	Foods
Fag:	walnut and purple rice fermented plant drink room-temperature yoghurt rheology flavor sensory
Online adgang:	https://www.mdpi.com/2304-8158/13/3/400
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