Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion-Reference-Cited by-同舟云学术

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Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion

Published:2022-03 Issue: Volume:124 Page:107311
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Xin,Ye Aiqian^ORCID,Dave Anant,Singh Harjinder

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference64 articles.

1. Approved methods of the American association of cereal chemists,2000

2. Solids (total) and moisture in foodstuffs (air oven method). AOAC official method 925.10;AOAC International,2000

3. Ash of animal feed. AOAC official method 942.05;AOAC International,2002

4. Total nitrogen in milk. AOAC official method 991.20;AOAC International,2006

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3. Enhancement effect of kale fiber on physicochemical, rheological and digestive properties of goat yogurt;LWT;2024-09

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