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Some functional and nutritional properties of oat flours as affected by proteolysis

✍ Scribed by Ponnampalam, Rathy; Goulet, Gilles; Amiot, Jean; Brisson, Germain J.

Book ID
127275546
Publisher
American Chemical Society
Year
1987
Tongue
English
Weight
927 KB
Volume
35
Category
Article
ISSN
0021-8561

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## Abstract Oat‐based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 Β°C for 64 weeks. The effects of decanting on the retention of native vitamins, minerals and fatty acids, and different UHT holding time (5 s or 20 s) at 140 Β°C on v