A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels

Publication date: November 2024Source: Journal of Cereal Science, Volume 120Author(s): Lulu Cui, Jiani Zhao, Qiuju Jia, Jian Tang, Fang Zhong, Jing Lu, Sumei Zhou

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