1. 15 % oat flour content, and liquefaction times of 30-60 min. CRediT authorship contribution statement Irene Teixido-Orries: Conceptualization, Data curation;Formal analysis, Investigation, Methodology, Software, Validation, Visualization, Writing -original draft. Francisco Molino: Conceptualization, Data curation, Investigation, Methodology, Project administration, Supervision, Writing -original draft, Writing -review & editing. Xenia Pascari: Conceptualization, Formal analysis, Methodology, Validation, Writing -review & editing
2. Funding acquisition, Writing -review & editing. Sonia Mar�n: Conceptualization, Data curation, Funding acquisition, Investigation, Methodology, Project administration, Resources, Supervision, Writing -original draft, Writing -review & editing;Antonio J Ramos;Official Methods of Analysis of AOAC International,2005
3. Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, ?-amylase, and sprouting treatments;Food Science and Nutrition