Influence of faba bean extraction and calcium fortification on the physicochemical, structural, and sensory characteristics of faba bean-based milk.
- DOI
- 10.1016/j.foodchem.2026.150715
- Published
- 2026 Aug 11
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150715,
title = {Influence of faba bean extraction and calcium fortification on the physicochemical, structural, and sensory characteristics of faba bean-based milk.},
author = {Akintayo OA and Cormack OG and Falconer RJ and Lauer JC and Bozkurt H},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150715},
url = {https://doi.org/10.1016/j.foodchem.2026.150715}
}RIS
TY - JOUR TI - Influence of faba bean extraction and calcium fortification on the physicochemical, structural, and sensory characteristics of faba bean-based milk. AU - Akintayo OA AU - Cormack OG AU - Falconer RJ AU - Lauer JC AU - Bozkurt H PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150715 UR - https://doi.org/10.1016/j.foodchem.2026.150715 ER -
APA
OA, A., OG, C., RJ, F., JC, L., & H, B. (2026). Influence of faba bean extraction and calcium fortification on the physicochemical, structural, and sensory characteristics of faba bean-based milk.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150715
Source records
- pubmed · retrieved 2026-09-26T07:31:35.336Z