Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels-Reference-Cited by-同舟云学术

Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels

Published:2019-11 Issue: Volume:96 Page:201-208
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Brückner-Gühmann Monika,Banovic Marija^ORCID,Drusch Stephan

Funder

Federal Ministry of Education and Research

Germany Projektträger Jülich

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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