Production and characterization of a novel gluten-free fermented beverage based on sprouted oat flour

Article

Abstract: This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free

Palabras claves:

Beverage, Gluten-free, Lactic acid fermentation, Oat, sprouting

Autores:

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

Fuentes:

scopus