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Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α‐amylase, and sprouting treatments
In this study, the effects of different treatments of the oat slurry on the nutritional, functional, and sensorial properties of oat milk were evaluated. The sprouting and sprouting–acidic treatments have the highest oat milk yield (91.70%) and protein extraction yield (82.74%), respectively. The pr...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10171527/ https://www.ncbi.nlm.nih.gov/pubmed/37181303 http://dx.doi.org/10.1002/fsn3.3171 |