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1 Ergebnisse
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Comparative Study of Raw and Fermented Oat Bran: Nutritiona..:
Ghulam Mustafa
;
Muhammad Umair Arshad
;
Farhan Saeed
...
https://www.mdpi.com/2311-5637/8/10/509. , 2022
Link:
https://doi.org/10.3390/fermentation8100509
RT Journal T1
Comparative Study of Raw and Fermented Oat Bran: Nutritional Composition with Special Reference to Their Structural and Antioxidant Profile
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:424299ca8ec543a3b1e97bd723a64bf3&Exemplar=1&LAN=DE A1 Ghulam Mustafa A1 Muhammad Umair Arshad A1 Farhan Saeed A1 Muhammad Afzaal A1 Bushra Niaz A1 Muzzamal Hussain A1 Muhammad Ahtisham Raza A1 Gulzar Ahmad Nayik A1 Sami Al Obaid A1 Mohammad Javed Ansari A1 Mircea-Emil Nap A1 Tudor Sãlãgean PB MDPI AG YR 2022 K1 oat bran K1 fermentation K1 scanning electron microscopy (SEM) K1 antioxidant potential K1 water-holding capacity K1 phytic acids K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/8/10/509 LK http://dx.doi.org/https://doi.org/10.3390/fermentation8100509 DO https://doi.org/10.3390/fermentation8100509 SF ELIB - SuUB Bremen
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