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    Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink

    Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink Dahkki Monica Nabil Gayed Ibrahim, Helena Andreson, Sana Ben-Othman, Ivi Jõudu

    Almmustuhtton 2024-07-01
    Viečča ollesdeavstta
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