Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α‐amylase, and sprouting treatments
Author:
Affiliation:
1. Department of Food Hygiene, Faculty of Veterinary Medicine University of Tehran Tehran Iran
2. Swedish Centre for Resource Recovery University of Borås Borås Sweden
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3171
Reference69 articles.
1. Oat phenolic content and total antioxidant capacity during grain development
2. Nutritional characterization of naked and dehulled oat cultivar samples at harvest and after storage
3. Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties
4. Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka
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