Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology-Reference-Cited by-同舟云学术

Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology

Published:2013-07-07 Issue:2 Volume:7 Page:610-618
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Deswal Aastha,Deora Navneet Singh,Mishra Hari Niwas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-013-1144-2.pdf

Reference42 articles.

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3. Angioloni, A., & Collar, C. (2012). Suitability of oat, millet and sorghum in breadmaking. Food and Bioprocess Technology, 6(6), 1486–1493.

4. AOAC (1990). Official methods of analysis, 15th edn. Association of Official Analytical Chemists, method no. 930.25. Arlington: VA.

5. Braaten, J. T., Wood, P. J., Scott, F. W., Wolynetz, M. S., Lowe, M. K., Bradley-White, P., & Collins, M. W. (1994). Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. European Journal of Clinical Nutrition, 48(7), 465–474.

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