prindi

Plant based milk alternatives - what makes them "milky"

autor
Kalde, Helen
Rosenvald, Sirli
Rosend, Julia
Kaleda, Aleksei
vastutusandmed
Helen Kalde, Sirli Rosenvald, Julia Rosend, Aleksei Kaleda
allikas
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
ilmumiskoht
Tallinn
kirjastus/väljaandja
Center of Food and Fermentation Technologies
ilmumisaasta
2021
leheküljed
p. 60
konverentsi nimetus, aeg
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer", FoodBalt 2021
märksõna
piimaasendajad
taimsed toiduained
võtmesõna
milk alternatives
plant-based
sensory
GC-MS
RATA
Open Access
Open Access
TTÜ struktuuriüksus
ärikorralduse instituut
keemia ja biotehnoloogia instituut
keel
inglise
Kalde, H., Rosenvald, S., Rosend, J., Kaleda, A. Plant based milk alternatives - what makes them "milky" // 14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts. Tallinn : Center of Food and Fermentation Technologies, 2021. p. 60.