Towards an Increased Plant Protein Intake: Rheological Properties, Sensory Perception and Consumer Acceptability of Lactic Acid Fermented, Oat-Based Gels

AuthID
 P-013-FZG
3
Author(s)
Brückner-Gühmann M.
·
Drusch S.
Tipo de Documento
Article
Year published
2019
Publicado
in Food Hydrocolloids, ISSN: 0268005X
Volume: 96, Páginas: 201-208 (7)
Indexing
Scopus®
Crossref®53
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85066086746
Source Identifiers
ISSN: 0268005X
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