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

Ahmad, Imran, Lopez-Martinez, Julieta Melissa, Sadiq, Muhammad Bilal. (2024). Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk . JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 10.1007/s13197-024-06040-x

International Collaboration

cited authors

  • Ahmad, Imran; Lopez-Martinez, Julieta Melissa; Sadiq, Muhammad Bilal

sustainable development goals

authors

publication date

  • August 6, 2024

published in

keywords

  • ALMOND
  • Food Science & Technology
  • High-pressure processing
  • Life Sciences & Biomedicine
  • Oat milk
  • Rheological properties
  • Science & Technology
  • TECHNOLOGIES
  • Viscosity

Digital Object Identifier (DOI)

publisher

  • SPRINGER INDIA