Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk
Imran Ahmad, Julieta Melissa López-Martínez, Muhammad Bilal Sadiq
Topics & Concepts
Food sciencePascalizationRheologyChemistryMesophileHigh pressureConsistency indexAvenaMaterials scienceBacteriaBiologyBotanyComposite materialEngineeringGeneticsEngineering physicsMicrobial Inactivation MethodsMeat and Animal Product QualityProteins in Food Systems