Improvement of physicochemical properties of baked oatmeal (Avena sativa L.) by imbibition,Cereal Chemistry

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Improvement of physicochemical properties of baked oatmeal (Avena sativa L.) by imbibition
Cereal Chemistry ( IF 2.2 ) Pub Date : 2020-07-21 , DOI: 10.1002/cche.10320
Estefany A. Galaz‐Pérez ₁ , Gonzalo Velazquez ₁ , Guadalupe Mendez‐Montealvo ₁

Affiliation

Oat (Avena sativa L.) consumption has increased mainly due to the health benefits as this cereal is an excellent source of prebiotics and high‐nutritional compounds. In this work, an imbibition treatment was applied to improve the physicochemical properties of baked oat (Avena sativa L.) grains.

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