CyTA - Journal of Food
Volume 19, 2021 - Issue 1
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Research Article
Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure
Efectos del tratamiento de ultra alta presión en la calidad de consumo de la avena al vapor y la estructura de la proteína de la avena
Sarina MaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R. ChinaView further author information
, Meili ZhangCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R. ChinaCorrespondence[email protected]
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Yanbin ShiCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R. ChinaView further author information
, Hongli WangCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R. ChinaView further author information
& Huan ChuCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R. ChinaView further author information
Pages 56-62
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Received 17 Aug 2020, Accepted 25 Nov 2020, Published online: 05 Jan 2021
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