Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

Article

Abstract: This study is aimed to produce and characterize a novel gluten-free ingredient from oat through spro

Palabras claves:

Antioxidant capacity, celiac disease, Enzymatic activities, flour, germination, Oat

Autores:

Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.

Fuentes:

scopus