Rheological and thermal properties of oat flours and starch affected by oat lipids
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DOI: 10.1016/j.jcs.2021.103337
Abstract: Abstract Understanding how oat lipids affect the functional properties of oat flour and starch is of great importance for development of oat product. In this work, rheological and thermal properties of oat flours and starch… read more here.
Keywords: flour starch; starch; properties oat; oat lipids ... See more keywords