Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds - Laaksonen, Oskar; Kahala, Minna; Marsol-Vall, Alexis; Blasco, Lucia; Järvenpää, Eila; Rosenvald, Sirli; Virtanen, Mika; Tarvainen, Marko; Yang, Baoru (Applied Science Publishers., 2021)
Keywords: palkokasvit; lupiinit; fermentointi; elintarvikkeet; maitohappobakteerit; aistinvarainen arviointi; reologia; kemiallinen analyysi; Lactic acid fermentation; Lupinus angustifolius L.; Affective test; Volatile compounds; Plant-based; Sensory evaluation