University of Reading Research Data Archive

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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Description

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.

Resource Type: Dataset
Creators: McCarron, Roisin, Lignou, Stella ORCID logoORCID: https://orcid.org/0000-0001-6971-2258 and Methven, Lisa ORCID logoORCID: https://orcid.org/0000-0001-6940-7579
Rights-holders: University of Reading
Data Publisher: University of Reading
Publication Year: 2025
Data last accessed: 1 June 2025
DOI: https://doi.org/10.17864/1947.001419
Metadata Record URL: https://researchdata.reading.ac.uk/id/eprint/1419
Organisational units: Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations: University of Reading
Rights:
Data Availability: OPEN

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