Influence of thermosonication on the physicochemical, techno-functional, bioactive, microbiological and sensory properties of tiger nut ( Cyperus esculentus L.) milk
Year: 2025
Type: article
Abstract: Emerging food processing techniques such as thermosonication (TS) for plant-based milk present a novel and promising research approach.
Source: Sustainable Food Technology
DOI: 10.1039/d5fb00447k
Authors: Adebola O. Oladunjoye, Mopelola I. Idiat
Institution: University of Ibadan
Language: English
Subfield: Biotechnology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4416571882