How well do plant based alternatives fare nutritionally compared to cow’s milk?
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2915-y/fulltext.html
Reference65 articles.
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3. Bernat N, Cháfer M, Chiralt A, González-Martínez C (2014) Development of a non-dairy probiotic fermented product based on almond milk and inulin. Food Sci Technol Int. doi: 10.1177/1082013214543705
4. Bernat N, Cháfer M, Rodríguez-García J, Chiralt A, González-Martínez C (2015) Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT—Food Sci and Technol 62:488–496. doi: 10.1016/j.lwt.2014.10.045
5. Bowman SA (2002) Beverage choices of young females: changes and impact on nutrient intakes. J Am Diet Assoc 102:1234–1239
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