Fermented oat milk as a base for lactose-free sauce
Introduction. We studied the use of fermented oat milk to produce sauce and evaluated its properties. The research was motivated by the current demand for so called “plant milk” commonly perceived as an alternative to cow’s milk. Study objects and methods. The experimental samples were produced from...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2022-04-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | https://jfrm.ru/en/issues/7477/20067/ |