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The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages

In the context of the growing popularity of plant–based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer–appealing products that combine the nutritional value of milk and oats. The aim of this study was to investigate the effects of differ...

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Principais autores: Małgorzata Ziarno, Dorota Zaręba, Ewa Kowalska, Tomasz Florowski
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2025-03-01
סדרה:Applied Sciences
נושאים:
fermented beverages
oat beverage
lactic acid fermentation
physicochemical properties
texture
syneresis
גישה מקוונת:https://www.mdpi.com/2076-3417/15/6/3219
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