Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk

作者：Min Zhang, Kai Huang, Jun Lu, Anni Lu, Xiao Guan, Yu Zhang, Sen Li, Hongdong Song, Hongwei Cao, Zhu Sun, Zhiquan Yu · 发表于：Journal of Cereal Science · 年份：2023 · DOI：10.1016/j.jcs.2023.103841 · 被引用次数：31 · 研究领域：Food composition and properties、Proteins in Food Systems、Seed and Plant Biochemistry