Results 261 to 270 of about 52,927 (295)

Oat

2007
A. Carlson, H. F. Kaeppler
openaire   +2 more sources

Sprouted Oat as a Potential Gluten-Free Ingredient With Enhanced Nutritional and Bioactive Properties

Food Chemistry, 2021
Cristina Martínez Villaluenga, Elena Peñas, Juana Frias   +2 more
exaly  

Oat

2006
H. W. Rines, S. J. Molnar, N. A. Tinker, R. L. Phillips   +3 more
openaire   +1 more source

Effects of Gelatinization Degree and Boiling Water Kneading on the Rheology Characteristics of Gluten-Free Oat Dough

Food Chemistry, 2023
Sen Ma, Yujuan Gu, Xiaoxi Wang
exaly  

Oats

2022
openaire   +1 more source

Oats

2016
S.M. Tosh, S.S. Miller
openaire   +2 more sources

Oat Protein as a Novel Protein Ingredient: Structure, Functionality, and Factors Impacting Utilization

Cereal Chemistry, 2022
Maneka Malalgoda, Roshema Mel
exaly  

Oats and Oat Improvement

1961
openaire   +1 more source

Oat

2000
David M. Peterson, J. Paul Murphy
openaire   +1 more source

Oats

Notes and Queries, 1890
openaire   +2 more sources