Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models
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DOI: 10.3390/foods11020228
Abstract: Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods due to technological issues such as high viscosity and sliminess. The aim of this work was to improve the… read more here.
Keywords: acid milk; microfluidization; oat bran; obc ... See more keywords