Data used in the article ‘Oat-based milk alternatives - the influence of physical and chemical properties on the sensory profile” – chapter 2 of thesis
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https://researchdata.reading.ac.uk/1419/
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资源简介：
This dataset contains data obtained from Chapter 2 of Thesis. Experimental work on the chemical, physical and sensory properties of commercial oat-based milk alternatives.
The data was obtained using a GC-MS, LC-MS, GC-O, Mastersizer, Zetasizer, rheometer, and colorimeter. The sensory analysis data was obtained from trained panellists from MMR Research Worldwide Ltd.
提供机构：
University of Reading
创建时间：
2025-05-14
