A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels

Authors:
  • LCLulu Cui
    Lulu Cui
  • JZJiani Zhao
    Jiani Zhao
  • QJQiuju Jia
    Qiuju Jia
  • JTJian Tang
    Jian Tang
  • FZFang Zhong
    Fang Zhong
  • JLJing Lu
    Jing Lu
  • SZSumei Zhou
    Sumei Zhou
Publisher website
Google Scholar
Abstract
No abstract available
Funding Information
  • National Natural Science Foundation of China (32272258)
  • Beijing Municipal Commission of Education (KZ202210011017)

This publication has 28 references indexed in Scilit: