Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink
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Ibrahim, M.N.G.; Andreson, H.; Ben-Othman, S.; Jõudu, I. Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink. Foods 2024, 13, 2285. https://doi.org/10.3390/foods13142285
Ibrahim MNG, Andreson H, Ben-Othman S, Jõudu I. Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink. Foods. 2024; 13(14):2285. https://doi.org/10.3390/foods13142285
Chicago/Turabian StyleIbrahim, Monica Nabil Gayed, Helena Andreson, Sana Ben-Othman, and Ivi Jõudu. 2024. "Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink" Foods 13, no. 14: 2285. https://doi.org/10.3390/foods13142285