Process optimization for the development of a functional beverage based on lactic acid fermentation of oats.

By Shilpi Gupta, S. Cox, N. Abu-Ghannam. 2010

139 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/cfba775dcce6da4e8784d1d2b897fea6a4fadd8b