has been cited by the following article(s):
[1]
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Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour
LWT,
2022
DOI:10.1016/j.lwt.2022.113828
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[2]
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Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour
LWT,
2022
DOI:10.1016/j.lwt.2022.113828
|
|
|
[3]
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Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing
Foods,
2021
DOI:10.3390/foods10061304
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