Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives
Author:
Affiliation:
1. Department of Food Science University of Massachusetts Amherst Massachusetts
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12718
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