Sprouted oat as a potential gluten-free ingredient with...

Food Chemistry 2021 / 02 Vol. 338

Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

Aparicio-García, Natalia, Martínez-Villaluenga, Cristina, Frias, Juana, Peñas, Elena
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Volume:
338
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127972
Date:
February, 2021
File:
PDF, 684 KB
2021
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