The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages

In the context of the growing popularity of plant–based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer–appealing products that combine the nutritional value of milk and oats. The aim of this study was to investigate the effects of differ...

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書誌詳細

出版年:	Applied Sciences
主要な著者:	Małgorzata Ziarno, Dorota Zaręba, Ewa Kowalska, Tomasz Florowski
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2025-03-01
主題:	fermented beverages oat beverage lactic acid fermentation physicochemical properties texture syneresis
オンライン･アクセス:	https://www.mdpi.com/2076-3417/15/6/3219