TY  - CHAP
AU  - Ewa Kowalska
AU  - Małgorzata Ziarno
ED  - Małgorzata Ziarno
Y1  - 2020-12-11
PY  - 2020
T1  - The Possibility of Obtaining Buckwheat Beverages Fermented with Lactic Acid Bacteria and Bifidobacteria
N2  - This book presents certain aspects of the consumer, nutritional, and technological approach to plant-based milk substitutes. It also provides a useful overview of cow’s milk substitutes produced from raw materials along with their composition and quality, shelf life, nutritional value, human health significance, and consumer acceptance. Nutrition issues and consumer acceptance of plant-based foods are extremely important, especially for vegans or individuals with allergy and intolerance issues. These issues are also important for the agriculture industry in developing countries, as they also apply to feed farm animals.
BT  - Milk Substitutes
SP  - Ch. 5
UR  - https://doi.org/10.5772/intechopen.94913
DO  - 10.5772/intechopen.94913
SN  - 978-1-83880-768-9
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-23
ER  -