Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks.
- DOI
- 10.1002/fsn3.3872
- Published
- 2024 Mar
- Container
- Food science & nutrition
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1002/fsn3.3872,
title = {Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks.},
author = {Karimidastjerd A and Gulsunoglu-Konuskan Z and Olum E and Toker OS},
year = {2024},
journal = {Food science \& nutrition},
doi = {10.1002/fsn3.3872},
url = {https://doi.org/10.1002/fsn3.3872}
}RIS
TY - JOUR TI - Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks. AU - Karimidastjerd A AU - Gulsunoglu-Konuskan Z AU - Olum E AU - Toker OS PY - 2024 JO - Food science & nutrition DO - 10.1002/fsn3.3872 UR - https://doi.org/10.1002/fsn3.3872 ER -
APA
A, K., Z, G., E, O., & OS, T. (2024). Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks.. Food science & nutrition. https://doi.org/10.1002/fsn3.3872
Source records
- pubmed · retrieved 2026-09-26T17:27:16.549Z