A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels
Lulu Cui, Jiani Zhao, Qiuju Jia, Jian Tang, Fang Zhong, Jing Lu, Sumei Zhou
Topics & Concepts
BlanchingFlavorFood scienceChemistryAvenaHeat stabilityMathematicsBotanyMaterials scienceBiologyComposite materialFood composition and propertiesSeed and Plant BiochemistryFood Industry and Aquatic Biology