Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat

Interesting research from China showing millet (adlay) and mung (adzuki) have great potential for plant based dairy substitute beverages.. wonder if anyone in US are working to bring these to market.

Sensory properties of #plantbased #milk Milk alternatives prepared from #soybean, #peanut, adlay, adzuki bean, #oat & buckwheat all had stable hydrocolloid systems - except for buckwheat milk that undergone a gelatinisation process. 👉🏻Full paper: …