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Oat sourdough fermentation enhanced β-glucan viscosity and extractability from wholegrain oat bread in an in vitro gastrointestinal model

Silvia Cera; Maija Ojanen; Emmi Santapakka; Miikka Laitinen; Seongbong Song; Sungwon Hur; Kati Katina; Ndegwa H. Maina; Noora Mäkelä-Salmi; Rossana Coda
Food Hydrocolloids · Vol. 175 · pp. 112522 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-06-01
Publication Year2026
Volume175
Pages112522
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112522
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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