Sensory and volatile compound profiles in tempeh-like products from faba bean and oats
Faba beans (Vicia faba L.) and whole-grain oats (Avena sativa L.) offer a high protein content, are a source of dietary fibre and they can be sustainably produced in the Nordic countries, yet face sensory limitations that restrict their wider use in food. This study aimed to overcome these sensory l...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000607 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|