Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk

作者：Imran Ahmad, Julieta Melissa López-Martínez, Muhammad Bilal Sadiq · 发表于：Journal of Food Science and Technology · 年份：2024 · DOI：10.1007/s13197-024-06040-x · 被引用次数：14 · 研究领域：Microbial Inactivation Methods、Meat and Animal Product Quality、Proteins in Food Systems