High-Protein Oat Flour Functionality Assessment in Bread and Sausage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb08195.x/fullpdf
Reference20 articles.
1. OAT PROTEIN CONCENTRATES FOR BEVERAGE FORTIFICATION
2. DENSITY SEPARATION OF PROTEIN FROM OAT FLOUR IN NONAQUEOUS SOLVENTS
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