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1 Ergebnisse
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Enzymatic hydrolysis preserves nutritional properties of oa..:
Tan, Denise
;
Lin, Jia Wen Xanthe
;
Zhou, Yifan
...
LWT. 181 (2023) - p. 114729 , 2023
Link:
https://doi.org/10.1016/j.lwt.2023.114729
RT Journal T1
Enzymatic hydrolysis preserves nutritional properties of oat bran and improves sensory and physiochemical properties for powdered beverage application
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2023.114729&Exemplar=1&LAN=DE A1 Tan, Denise A1 Lin, Jia Wen Xanthe A1 Zhou, Yifan A1 Yao, Yueying A1 Chan, Ruo Xin A1 Lê, Kim-Anne A1 Kim, Jung Eun PB Elsevier BV YR 2023 SN 0023-6438 JF LWT VO 181 SP 114729 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2023.114729 DO https://doi.org/10.1016/j.lwt.2023.114729 SF ELIB - SuUB Bremen
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