The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria
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DOI: 10.3390/foods11142055
Abstract: Avena sativa (A. sativa) oats have recently made a comeback as suitable alternative raw materials for dairy substitutes due to their functional properties. Amylolytic and cellulolytic enzyme-assisted modifications of oats produce new products that are… read more here.
Keywords: alteration enzymatically; oat flour; alteration; biochemical alteration ... See more keywords