Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages
Panagiota Zakidou, Evdoxia-Maria Varka, Adamantini Paraskevopoulou
Topics & Concepts
Food scienceGloss (optics)TasteMathematicsSoy milkChemistryMaterials scienceComposite materialCoatingProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes