Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk.

Yu, Min; Peng, Mengyao; Chen, Ronghua; Chen, Jingjing.

Afiliação

Yu M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Peng M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Chen R; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Chen J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Foods ; 12(5)2023 Mar 02.

Article em En | MEDLINE | ID: mdl-36900573