Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties

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Drushti Daryani1, Kakoli Pegua1, Shalini S Aryaa1

  • 1Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India.

Food Science and Biotechnology
|March 5, 2024
PubMed

Keywords:
NutritionPlant-based milk analoguesSensoryStability

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