Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization
Author:
Affiliation:
1. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10488
Reference118 articles.
1. Crystal structure of soybean 11S globulin: Glycinin A3B4 homohexamer
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4. Selective Extraction of Collagen Peptides with High Purity from Cod Skins by Deep Eutectic Solvents
5. Breeding of naked oats having high-quality grain
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