Mitigation of aokusami (beany flavour) in a novel faba bean yoghurt
Substituting dairy products for plant-based alternatives is a more sustainable choice. Plant-based alternatives are also a viable option for those who cannot or choose not to con-sume dairy-based products. Consumer trends point towards an increased consumption of plant-based alternatives over conven...
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| Formato: | M2 |
| Lenguaje: | Inglés |
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SLU/Department of Molecular Sciences
2019
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