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Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk

作者:Imran Ahmad (0000-0003-2915-2043) [1];Julieta Melissa Lopez-Martinez [2];Muhammad Bilal Sadiq [3];
来源:Journal of Food Science and Technology ISSN:0022-1155, 2025年, 62卷, 3期, 508-518 页, DOI: 10.1007/s13197-024-06040-x
DOI:10.1007/s13197-024-06040-x

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