Improving protein extractability from oats using malted cereal extracts under acidic fermentation-like conditions
Authors:
- Ewoud BlontrockEBEwoud Blontrock
- Frederik JanssenFJFrederik Janssen
- Lieselot LauwersLLLieselot Lauwers
- Christophe M. CourtinCCChristophe M. Courtin
- Arno G.B. WoutersAWArno G.B. Wouters
Open Access
- 8 September 2026
- journal article
- Published by Elsevier in Current Research in Food Science
- Vol. 13
Abstract
No abstract availableFunding Information
- Staatssekretariat für Bildung, Forschung und Innovation (22.00210)
- European Commission (101060247)
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