Processability and physicochemical properties of plant-based dispersions formulated with oat, pea, and potato concentrates intended for the production of yoghurt analogues

Lı́lia Ahrné(United States Congress), Giovanni Barone(University of Copenhagen), Claus Heiner Bang‐Berthelsen(Technical University of Denmark)
Journal of Food Engineering
May 27, 2025
10.1016/j.jfoodeng.2025.112673
Cited by 4

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