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Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages
- Source :
- International Journal of Gastronomy and Food Science. 30:100623
- Publication Year :
- 2022
- Publisher :
- Elsevier BV, 2022.
- Subjects :
- Cultural Studies
Food Science
Subjects
Details
- ISSN :
- 1878450X
- Volume :
- 30
- Database :
- OpenAIRE
- Journal :
- International Journal of Gastronomy and Food Science
- Accession number :
- edsair.doi...........a683388e396779a2f941b4b50a2a2637
- Full Text :
- https://doi.org/10.1016/j.ijgfs.2022.100623