Optimization of process variables for the preparation of oat milk using the Box–Behnken response surface model and studying the effect of enzyme hydrolysis on structural and thermal properties of oat starch
Sanika Bhokarikar, P. Gurumoorthi, K. A. Athmaselvi, Heartwin A. Pushpadhas
DOI: 10.7324/JABB.2024.195848Pages: 261-272
