Correlation of foaming properties of plant-based beverages with physicochemical composition
Demand for unique cappuccino and latte flavors has led to research into the foaming properties of plant-based beverages, among which the greatest potential for use in catering organizations are drinks intended for professional use by baristas. This work investigated the foaming and physicochemical p...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/780 |
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